You know those Dairy Queen ice cream cakes with, like, rainbow clowns or whatever on them? I always wanted one when I was a kid, but Dairy Queens are in short supply in Manhattan, and my mother has an angel food birthday cake tradition, and so poor, poor young me never had ice cream cake.
I know; it’s tragic.
It has, however, been more than rectified, because I now have two children and oh god, so many birthday parties to go to, which means I also have oh god, so much access to ice cream cake. The latest iteration in the Get Ice Cream Cake For Jordan mission: Erin made the thing that you see pictured above, and yup yup yup, it is absolutely as good as it looks, to the point where I insisted she take the leftovers home lest I start thinking that ice cream cake for breakfast (and lunch, and dinner) might be a good idea.
ERIN’S FIVE-MINUTE ICE CREAM LAYER CAKE
What You Need:
- 6-8 ice cream sandwiches
- Cool Whip
- Caramel ice cream topping
- Hot Fudge ice cream topping
- A few Heath Bars smashed up into little bits
Note: Obviously you *could* make all of the above ingredients from scratch, but I don’t know why you would put yourself through that hassle when the end goal is eating ice cream cake as soon as possible.
What You Do:
- Spray or lightly oil a small baking dish.
- Place ice cream sandwiches in the bottom to cover completely.
- Spread a generous amount of Cool Whip on top of the ice cream sandwiches.
- Drizzle caramel and hot fudge topping over the Cool Whip, then swirl lightly with a fork.
- Sprinkle over Heath Bar bits.
- Freeze at least six hours.
Enjoy that sugar bomb; you deserve it.