10-Minute Layered Ice Cream Cake #easydessert

My older son has been talking up his "100-Month" birthday for the last few weeks. Yesterday was the big day. We didn't do a party or anything, but we wanted to celebrate his milestone...especially since he calculated it up on his own! I made this ice cream cake in ten minutes {that didn't include freezer-time}. But, it was crazy easy, sooooo good, and made gobs of good-eatin'. We still have 3/4 of it left after four of us enjoyed it last night!

I found many recipes for this, but this one that I tweaked and played around with worked best for our family...
and had all of the flavors Benjamin loved the most.

{Please note: this can easily be doubled into a 9x13 pan for a crowd} 

You'll Need {for a 9x9 pan}:

• 12 vanilla ice cream sandwiches {we're from Texas, y'all, if I walked in the door with anything other than Bluebell, I would've been in t-r-o-u-b-l-e.}
• 1 16 oz. Cool Whip
• 1 bag Heath Bits
• 1 jar caramel ice cream topping
• 1 jar fudge ice cream topping

Spray your pan with non-stick cooking spray. Layer half of your ice cream sandwiches in the bottom of the pan. Cover with half of the Cool Whip. Drizzle with caramel and chocolate and sprinkle with half of the Heath Bits. 

Repeat all layers!


On my last layer, I drizzled my caramel and chocolate before I put my Cool Whip on. I just thought it looked a little "cleaner" this way...but it's total preference.

Freeze the cake for at least two hours.
Cut & enjoy!

{i linky-party here}