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Neapolitan Ice Cream Sandwich Cake CARLA HALL

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New favorite dessert right here!

ingredients
NEAPOLITAN ICE CREAM SANDWICH CAKE
cooking spray (for greasing)
6 3.5- ounces Neopolitan flavored ice cream sandwiches
2 cups frozen whipped topping
1 cup whipped peanut butter
1/4 cup pecans (toasted, roughly chopped)
1/2 cup semi-sweet mini chocolate chips (divided)

directions
Spray an 8 1/2-inch by 4 1/2-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on both sides. Set aside.
In a medium-sized bowl, add peanut butter and using a spatula fold in the whipped topping just until fully combined.
Unwrap 3 sandwiches and place 2 sandwiches into the loaf pan side by side with the flavors opposite Cut the third sandwich in half and place both halves into the remaining empty space of the loaf pan. Using an offset spatula spread 1/2 of the topping mixture over the top of the sandwiches, covering completely.
Repeat the next layer with 3 more sandwiches, the same layer as the first, and place them so that the flavors are in the reverse direction of the first layer. (To alternate flavors.) Push down on sandwiches gently. Spread the remaining topping over the top of the sandwiches and cover entire layer completely.
Garnish the top with chopped pecans and mini chocolate chips. Cover with plastic wrap and place in the freezer until firm, about 1 hour.
Remove from freezer, uncover and using the parchment, lift to remove from the pan. Using an offset spatula spread topping to any spots that may need extra coverage. Slice and serve.

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