Ingredients

The following ingredients have 16 Servings
  • 12 ice cream sandwiches (each 3.5 fl. oz.)
  • 3/4 quart ice cream (I used moose tracks)
  • 1/2 cup all natural peanut butter (optional)
  • 8 oz cool whip (defrosted in the fridge)
  • chocolate syrup + chopped peanuts (optional)

Instruction

  • Line a 9x9 or 8x8 square pan with foil. Open 6 ice cream sandwiches and fit them into the bottom of the pan, cutting where necessary. It's ok if they don't fit perfectly. Any holes you can fill with ice cream.
  • Spread ice cream in an even layer across the top of the ice cream sandwiches. Be sure to press any additional ice cream into any holes not filled by ice cream sandwiches.
  • Drizzle the top of the ice cream with peanut butter and top with the remaining ice cream sandwiches. Fill any gaps with extra ice cream.
  • Cover and freeze at least 3 hours to solidify. Remove from pan using foil and unwrap. Place onto serving platter. Spread exterior of cake with cool whip. Drizzle the top with chocolate sauce and sprinkle with chopped peanuts. Use any additional cool whip in a piping bag fitted with a large star tip (I used Wilton 1M). Add rosettes to the top of the cake and sprinkle with more chopped peanuts.
  • Store in freezer until ready to serve. Cut into 16 even pieces and serve.