This week I wanted to feature a delicious dessert recipe that was submitted by Jessica in Laurel, Delaware! She sent me her recipe for a Nutella Ice Cream Sandwich Cake. She had me at Nutella! Follow her instructions below and enjoy!
Nutella Ice Cream Sandwich Cake
24 ice cream sandwiches 2 c Nutella 2 c Marshmallow Fluff se the marshmallow sundae topping 16 oz. Cool Whip (2 tubs) Crushed Heath or Skor Bar, crushed peanut butter cups, chopped nuts or other toppings as desired Use a 9x13 pan. Unwrap and place 12 ice cream sandwiches in the bottom (cut to fit as needed.) Spread 1/2 of the Nutella on top to cover, followed by 1/2 of the marshmallow and then one tub of the Cool Whip. Sprinkle with the Heath/Skor bar or toppings of your choice. Unwrap and place the other 12 ice cream sandwiches on top of the Cool Whip. Repeat the Nutella, Marshmallow, and Cool Whip layers. Sprinkle with the additional toppings of your choice. Put it in the freezer until it has time to set up- at least two hours. To serve: remove from the freezer. Run warm water over the knife you use to cut the cake. Serve immediately. This can also be done in an 8X8 pan using 12 ice cream sandwiches. Reduce other toppings accordingly.
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