The Healthy My Ass Cookbook

Rainbow Line

Ice Cream Sandwich Cake

Too easy to be this good


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


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.


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

Other Information:

Source: Judy Burnham from

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.