Zutaten für Layered Ice Cream Candy Cake
- 12 ice cream sandwiches
- 1 (8 ounce) container of Cool Whip
- Chocolate Syrup
- Butterscotch Syrup
- Snickers Candy Bars
- 1 cup chopped peanuts
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Zubereitung von Layered Ice Cream Candy Cake
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to help lift the finished cake.
- Arrange 12 ice cream sandwiches in a single layer in the prepared pan.
- In a medium bowl, beat 1 (8 ounce) container of Cool Whip until smooth.
- Spread half of the Cool Whip evenly over the ice cream sandwiches.
- Drizzle half of the caramel topping (about 1/2 cup) and chocolate topping (about 1/2 cup) over the Cool Whip.
- Sprinkle with 1 cup of your favorite chopped candies and 1/2 cup chopped peanuts.
- Repeat layers 2-6 with the remaining ice cream sandwiches, Cool Whip, caramel, chocolate, candies, and peanuts.
- Cover the pan tightly with plastic wrap and freeze for at least 4 hours, or preferably overnight, to allow the cake to set completely.
- Before serving, let the cake sit at room temperature for 10-15 minutes to soften slightly. Lift the cake out of the pan using the parchment paper overhang.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
94g
Fat
34g
Carbs
17g