I was being sentimental the other day and thinking back to “those days”
and remembering how fun it was to be a teenager. Then I quickly
remember how drama ridden it was to be a teenager and was completely
grateful that I’m an adult now!
When I was in high school my friends and I would make this cake for all of our friends birthdays. We would decorate the top with all sorts of candies, spell out their names in M&M’s and all dive in with our forks (who needs plates?). This dessert is especially great for the summer (since you don’t have to turn that hot oven on!) and even the kids can pitch in and help.
So here’s to all those friends that helped mold me into who I am today…especially Rachel and Jennifer, who I still the love the most.
Ice Cream Cake
12 vanilla ice cream sandwiches
1 (3.5 oz) box instant chocolate pudding mix
1/2 cup milk
8 oz Cool Whip
1 cup chocolate chips
Line a loaf pan with parchment paper. This will help later when you are trying to get the cake out to frost.
In a medium bowl whisk together pudding mix and milk. Fold in Cool Whip and set aside. Unwrap the sandwiches. Be quick when assembling the cake because you don’t want the ice cream to melt too much.
Place 4 sandwiches lengthwise face down on the bottom of the pan. You may need to cut down two of the sandwiches to fit right. You don’t want any to overlap. Feel free to snack on all of the trimmed away pieces and I won’t tell anyone you did! Place about 3/4-1 cup of Cool Whip on top and spread evenly. Repeat this process two more times ending with sandwiches. Make sure you leave enough Cool Whip to frost the entire outside. Place the cake in the freezer and the remaining Cool Whip in the fridge. Let the cake set up for 1 hour.
Remove the cake and using the parchment paper as help, gently lift out the cake and place it upside down on a large plate. Discard the parchment paper. Frost the outside with remaining Cool Whip and sprinkle with chocolate chips. Gently press the chips into the frosting. Place uncovered in the freezer for 2 hours. Serve. If you need to make this way in advance freeze for those two hours then cover with plastic wrap and freeze until ready to serve. Will last up to 1 week.
