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Peanut Butter and Caramel Ice Cream Sandwich Cake


  • 24 ice cream sandwiches
  • 16 ounce container of Cool Whip
  • 1 jar caramel sundae topping
  • 1 large bag of Reese's Peanut Butter Cups coarsely chopped


  • Lay half of the ice cream sandwiches (whole) in the bottom of a 9 x13-inch pan, trimming the last couple to get complete coverage.
  • Top with half of the cool whip, half of the caramel sundae topping and half of the candy.
  • Lay down another layer of ice cream sandwiches.
  • Top with remaining cool whip and spread out evenly with a knife, making a lip around the edge so the sundae topping won't run out and over the edges.
  • Top with remaining candy, cover and freeze for several hours (or overnight) before serving.


Optional: let thaw for 10-15 min for easier slicing.
 Recipe from: Thy Hand Hath Provided