Peppermint Ice Cream Sandwich Cake

• Baking & Spices

  • 1 tub Peppermint cool whip

• Frozen

  • 2 cups Peppermint ice cream

• Desserts

  • 1 Peppermint candies

• Deli

  • 12 Vanilla ice cream sandwiches

Found on worthwhisking.com

Description

Ingredients

• 2 cups softened peppermint ice cream, divided
• 12 vanilla ice cream sandwiches, unwrapped
• 1 tub (8 ounce) Peppermint Cool Whip, divided
• Crushed peppermint candies (optional)

Directions

• To soften ice cream, let it sit at room temperature until soft enough to stir; about 20-25 minutes.
• Meanwhile, arrange 4 ice cream sandwiches, side-by-side, on a 24-inch-long sheet of aluminum foil sprayed lightly with non-stick cooking spray or lined with parchment paper.
• Stir ice cream until smooth enough to spread. Spread 1 cup softened ice cream over ice cream sandwiches. Place sandwich stack in freezer for 10-15 minutes to set. Place remaining ice cream in freezer to avoid melting.
• Remove sandwich stack from freezer and top with 4 additional ice cream sandwiches, side-by-side. Spread remaining ice cream over the ice cream sandwiches. Place sandwich/ice cream stack in freezer for 10-15 minutes to set.
• Remove from freezer and top with final 4 ice cream sandwiches, side-by-side.
• Remove ¼ cup Cool Whip to a small bowl and place in refrigerator. Frost the top and sides of the ice cream sandwich cake with the remaining Cool Whip. Bring up the foil sides and double fold the top and ends to loosely seal the foil packet.
• Freeze 3-4 hours or until firm.
• Just before serving, remove cake from foil packet and use a very large spatula or cake lifter to transfer to a serving platter. Touch up any marred whipped topping with the reserved ¼ cup Cool Whip. If desired, sprinkle crushed peppermint candies over top of cake and serve.