Ingredients
Method
Preparation
- Lightly coat a 9×13-inch glass baking dish with nonstick cooking spray or oil.
- In a medium bowl, fold together 8 oz of whipped topping, 1/2 cup chocolate syrup, and kosher salt until mostly blended.
- Arrange 12 ice cream sandwiches in a single layer in the bottom of the dish.
- Spoon the chocolatey whipped topping mixture over the sandwiches and spread it evenly.
- Add a second layer of 12 ice cream sandwiches on top.
- Spread the remaining whipped topping over the top layer of sandwiches.
- Drizzle the remaining chocolate syrup in a zigzag pattern to create a marbled effect.
- Cover and freeze for at least 4 hours or overnight.
Serving
- Before serving, let the cake sit at room temperature for 5-10 minutes, then cut into squares and serve with extra chocolate syrup.
Notes
To store any leftovers, keep the cake covered in the freezer. It can be kept frozen for several days, wrapped tightly or in an airtight container. Letting it sit at room temperature for a few minutes before cutting makes it easier to slice. You can customize the cake by adding layers of crushed cookies or candy between the ice cream sandwiches.