Turtle Ice Cream Sandwich Cake (Print Version)
# Ingredients:
→ Main Layers
01 -
24 ice cream sandwiches
→ Cream Layer
02 -
454 g frozen whipped topping, thawed
→ Topping and Filling
03 -
120 ml chocolate sauce
04 -
120 ml caramel sauce
05 -
65 g pecans, chopped
06 -
55 g mini chocolate chips
# Instructions:
01 -
Line the bottom of a 23x33 cm (9x13 inch) baking dish with 12 ice cream sandwiches, slicing as needed to fit edge to edge.
02 -
Spread half of the thawed whipped topping evenly over the base layer of ice cream sandwiches.
03 -
Drizzle 60 ml of chocolate sauce and 60 ml of caramel sauce evenly over the whipped topping. Sprinkle half of the chopped pecans and half of the mini chocolate chips on top.
04 -
Arrange the remaining 12 ice cream sandwiches over the previous layer. Spread the rest of the whipped topping on top. Drizzle the remaining chocolate sauce and caramel sauce, then sprinkle with the remaining pecans and chocolate chips.
05 -
Cover the dish loosely with aluminium foil and freeze for 3 to 4 hours. Slice into 24 portions and serve frozen.
# Notes:
01 -
Allow whipped topping to thaw completely for easy spreading. For clean slices, use a sharp knife dipped in hot water.