Peanut Butter-Fudge Ice Cream Sandwich Cake – a delicious recipe with rectangular, Jif Creamy, powdered sugar, Topping, frozen whipped topping thawed, peanuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
UNWRAP ice cream sandwiches. Arrange enough sandwiches in bottom of 13 x 9-inch baking dish to form an even layer, cutting sandwiches as necessary to fit.
2
MICROWAVE peanut butter in medium microwave-safe bowl on HIGH 45 to 60 seconds or until slightly melted. Whisk in powdered sugar until smooth. Drizzle over ice cream sandwich layer; spread evenly.
3
TOP with additional ice cream sandwiches to form an even layer.
4
MICROWAVE fudge topping according to label instructions. Stir. Spread over ice cream sandwich layer. Freeze until topping is set.
5
SPOON whipped topping over fudge layer; spread evenly. Sprinkle with peanuts. Cover tightly with foil and freeze until firm, at least 3 hours. Remove from freezer about 10 minutes before serving.
2657
kcal
Calories
264
g
Fat
43
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 24 ice cream sandwiches frozen rectangular, 3.5 oz. each, 1 cup Jif Creamy Peanut Butter, 1/4 cup powdered sugar, 12 ounces Smucker's(R) Hot Fudge Topping, and more.
Yes, Peanut Butter-Fudge Ice Cream Sandwich Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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