Description
Ice cream sandwiches layered with sweet strawberries, blueberries, strawberry syrup and whipped topping make this Fresh Berry Ice Cream Sandwich Cake as delectable as it is easy to make.
Ingredients
- 10-12 ice cream sandwiches (depending on size of your dish)
- 1 (8 ounce) tub whipped topping (such as Cool Whip), thawed
- 2 cups sliced strawberries (about 16 ounces)
- 1 cup blueberries (about 1/2 pint)
- 1/2 cup strawberry syrup, for drizzling
Instructions
- In an 8-inch square baking dish, arrange a single layer of ice cream sandwiches, cutting them as needed to fit snugly in an even layer.
- Spread half of the whipped topping evenly over the ice cream sandwiches.
- Top with half of the sliced strawberries and half of the blueberries. Drizzle with half of the strawberry syrup.
- Add a second layer of ice cream sandwiches, followed by the remaining whipped topping, spreading it evenly over the top.
- Top with the remaining strawberries and blueberries. Drizzle with the remaining strawberry syrup.
- Cover and freeze for at least 6 hours, or until firm (overnight is best).
- Let the cake sit at room temperature for 5–10 minutes to soften slightly, then cut into squares and serve.