Butterfinger Ice Cream Sandwich Cake

Piece of ice cream cake with layers of ice cream sandwiches, whipped topping, fudge, peanut butter, and bits of butterfinger served with remaining pan of ice cream cake in the background.

Butterfinger Ice Cream Sandwich Cake

Layers of chocolate and vanilla ice cream sandwiches stacked with fudge, peanut butter, Butterfingers, and whipped topping; this no bake cake is always a hit. It comes together in just a few minutes and goes straight into the freezer until you're ready to wow a crowd. The ultimate easy summer dessert that tastes like a Dairy Queen dream.

Prep Time10

Cook Time0

Chill Time1

Total Time1 10

Servings: Servings

Author: Carlee

Ingredients

24 ice cream sandwiches
24 ounces Cool Whip defrosted
12 ounces hot fudge sauce
¾ cup peanut butter magic shell
8 ounces Butterfingers chopped

Makes: 11 x 15inch rectangle

Instructions

Layer 12 ice cream sandwiches in the bottom of the baking dish.
Spread with about ½ of the whipped topping.
Drizzle with about ⅔ of the fudge sauce and peanut butter magic shell. Sprinkle with about ⅔ of the crushed Butterfingers.
Arrange the remaining ice cream sandwiches over everything.
Top with remaining Cool Whip and toppings.
Freeze for at least 1 hour before serving.

Notes

You can make this in a 9x13-inch pan instead of a larger lasagna style pan. Just reduce the Cool Whip to 16 ounces and make sure you use a deeper 9x13 pan if you have one.
If your ice cream cake has been in the freezer for longer than a few hours, you may want to let it sit at room temperature for 10-15 minutes before slicing and serving it.
You can make this several weeks in advance. Once the top is set, just wrap it well and return it to the freezer until you are ready to serve it.
Have fun with the recipe! Experiment with different flavors of ice cream sandwiches and different fillings. There is no wrong way to make it!

Nutrition

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