The Healthy My Ass Cookbook

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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Java Chip Ice Cream

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Ice Cream Sandwich Cake

Too easy to be this good

Ingredients:

24 whole Vanilla Ice Cream Sandwiches
2 8 oz. tubs Whipped Topping, thawed, e.g., Cool Whip
1 12 oz. jar Hot Fudge Topping, warmed
1 12 oz. jar Caramel Topping
1/4 cup Pecans, chopped, or to taste

Directions:

Arrange a layer of 12 Vanilla Ice Cream Sandwiches in the bottom of a 9x13" pan (I prefer glass as it will keep it cold for longer once removed from the freezer).

Top with one of the tubs of the thawed Whipped Topping.  Drizzle half of the warmed jar of Hot Fudge Topping over the Whipped Topping.  Drizzle half of the Caramel Topping over the Hot Fudge Topping.

Repeat with the remainder of those same 3 ingredients in the same order.  Then finish by sprinkling the chopped Pecans on top.

Cover with aluminum foil and freeze for at least 30 minutes before serving.

Notes:

I move from the freezer to the refrigerator for about 2 hours to slightly soften before cutting and serving.

Print

Other Information:

Source: Judy Burnham from www.allrecipes.com

Times:
Preparation: 0:30
Chill: 0:30
Total: 1:00

Yield: 1 9x13 Cake
Servings: 12

Nutrition Facts per Serving:
609 Calories
24g Fat (35.1% calories from fat)
7g Protein
93g Carbohydrate
1g Dietary Fiber
30mg Cholesterol
372mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
0 Lean Meat
2 Fat
3 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.