This Ice Cream Sandwich Cake is a sneaky little showstopper. Layered with ice cream sandwich bars, drizzled with Kahlúa, and topped with all your favorite sundae fixings, it’s the kind of dessert that looks like you pulled out all the stops — but really, it’s as easy as stacking and freezing. Perfect for summer nights, backyard hangs, or whenever you’re craving something a little extra.

Ingredients

• 20 ice cream sandwiches (you may need more if they’re square)
  
• 1/4 to 1/2 cup Kahlúa, depending on how boozy you want it
  
• 2 cups hot fudge topping
  
• 3/4 cup caramel topping
  
• 8 oz tub Cool Whip, thawed
  
• 1/2 cup mini chocolate chips
  
• 1/2 cup toffee pieces
  

Instructions

1. Prep the Fudge and Caramel: Microwave the hot fudge and caramel topping for 15-20 seconds to make them easier to spread.
   
2. First Layer: Line the bottom of a 9×13 baking dish with a layer of 10 ice cream sandwiches, trimming as needed to fit.
   
3. Kahlúa Drizzle: Pour the Kahlúa evenly over the ice cream sandwiches. Let it soak in for a minute or two.
   
4. Layer It Up: Spread half of the hot fudge, then half of the caramel, followed by half of the Cool Whip. Sprinkle on half of the chocolate chips and toffee pieces.
   
5. Repeat: Add another layer of ice cream sandwiches and repeat the Kahlúa drizzle and all the toppings.
   
6. Freeze: Cover and freeze for at least 1 hour, or until firm.
   
7. Serve: Cut into squares and serve immediately.
   

Double Glaze Kahlúa Ice Cream Sandwich Cake

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Ingredients

• ▢ 20 ice cream sandwiches you may need more if they’re square
• ▢ 1/4 to 1/2 cup Kahlúa depending on how boozy you want it
• ▢ 2 cups hot fudge topping
• ▢ 3/4 cup caramel topping
• ▢ 8 oz tub Cool Whip thawed
• ▢ 1/2 cup mini chocolate chips
• ▢ 1/2 cup toffee pieces

Instructions

• Prep the Fudge and Caramel: Microwave the hot fudge and caramel topping for 15-20 seconds to make them easier to spread.
• First Layer: Line the bottom of a 9×13 baking dish with a layer of 10 ice cream sandwiches, trimming as needed to fit.
• Kahlúa Drizzle: Pour the Kahlúa evenly over the ice cream sandwiches. Let it soak in for a minute or two.
• Layer It Up: Spread half of the hot fudge, then half of the caramel, followed by half of the Cool Whip. Sprinkle on half of the chocolate chips and toffee pieces.
• Repeat: Add another layer of ice cream sandwiches and repeat the Kahlúa drizzle and all the toppings.