Ingredients:

  • 15 store-bought vanilla ice cream sandwiches (approx. 2 oz / 57 g each)
  • 1 sheet (12 x 16 in / 30 x 40 cm) parchment paper
  • 1 cup (240 ml) hot fudge sauce
  • 1 cup (240 ml) caramel sauce
  • 2 cups (480 ml) whipped topping, thawed

Instructions:

  1. Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides to create a sling for easy removal.
  2. Arrange ice cream sandwiches side-by-side in the bottom of the pan, breaking one or two to fill gaps perfectly. Press down firmly for a level surface.
  3. Spread a thin, even layer of hot fudge sauce over the sandwiches, followed by a layer of caramel sauce, and finish with a generous spread of whipped topping.
  4. Add a second layer of ice cream sandwiches on top of the whipped topping. Repeat the sequence of fudge, caramel, and whipped topping.
  5. For a taller cake, add a third layer of sandwiches and a final crowning layer of whipped topping.
  6. Smooth the top with a spatula, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight until rock-solid.
  7. Lift the cake out of the pan using the parchment sling. Dip a sharp chef's knife in hot water and wipe dry between every cut for clean edges.