Ice Cream Cake – From Virginia’s Kitchen

From Virginia’s Kitchen

Ice Cream Cake

  • 24 3.5-ounce ice cream sandwiches
  • 12 ounces whipped topping
  • 10 ounces English toffee bits
    1. Layer 12 ice cream sandwiches in the bottom of a 9×13-inch pan, cutting to make fit.
    2. Spread half of the whipped topping over the ice cream sandwiches. Then, sprinkle half of the toffee bits on top.
    3. Layer once more, ending again with the toffee bits. 
    4. Freeze for four hours. Then, cut into squares and serve!