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Ice Cream Sandwich Cake

9 years ago

Hello good cooks, I hope someone can help and answer this question for me. I am making an ice cream sandwich cake which calls for two layers of jarred chocolate fudge topping. I want to add two layers of cold, jarred "hot caramel topping." Both are by Smuckers because I do not have time to make them. Since the topping is going to be cold, do you know of any reason the "hot caramel topping" can't be used?
zela

Comments (4)

plllog
9 years ago
It might be really hard (or impossible) to spread. You could heat it and pour it out in a pan filled with parchment paper and cool it the shape you'll be using for your cake, so you can just plop it on and peel the paper off.
User
9 years ago
plllog's idea sounds about right

Any topping that pours at room or refrigerator temperature will just keep pouring, right off the cake, unless everything is very, very cold as you assemble the cake.

Enjoy
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Tis isn't a traditional ice cream cake, but I can absolutely vouch for it being delish! Of course, you could sub real whipped cream for the cool whip, dulce de leche for the caramel sauce, ganache for the chocolate syrup, etc... but it is pretty darn good the way it is written! I've made it both with and whout the peanuts - I prefer without, DH prefers with, so it is a toss up! Ice Cream Sandwich Cake 1 foil lasagna pan - the deep kind 2 boxes of ice cream sandwiches - usually 12 in a box (store brand works just fine) and you'll have a few leftover to stash back in the freezer. 1 12 oz. carton Cool Whip, thawed 1 jar each of Hot Fudge and Caramel ice cream topping 3/4 cup salted peanuts Cut one ice cream sandwich in half. Place one whole and one half sandwich along the short side of the ungreased pan. Arrange more sandwiches in the opposite direction in the pan; cut to fit as needed. Spread half the Cool Whip on these. Spoon or pour Caramel topping (I use about 1/2 the jar) over the Cool Whip. Sprinkle with half the peanuts. Repeat layers with more ice cream sandwiches, Cool Whip, Hot Fudge topping (nuke 15 seconds for easier consistency) and the rest of the peanuts. Cover tightly with foil and freeze. Remove from freezer 15 minutes before serving.
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Virginia7074
9 years ago
I've gone for a Snicker's effect, chocolate and caramel topping, and chopped peanuts. Have also added chopped toffee bits, and once, even mixed peanut butter in with the chocolate topping.

Put the ice cream bars back into the freezer as you unwrap them. Have everything else ready to go, then just pull the ice cream bars out and assemble. Store it in the freezer until just before serving.

It's very forgiving (and plus, my co-workers will eat anything, not caring if the topping is a little runny, it's a little too frozen, too chewy, etc.)
zela
Original Author
9 years ago
You folks are the best! Nowhere else would I have received answers that fast. The cake is for my Canasta players tomorrow and I suspect they will eat most anything sweet, so I bit the bullet and spread the caramel on top of the frozen chocolate, then refroze before adding the whipping cream and more layers. It seems to have worked. If I can only keep it in the freezer when it isn't being eaten tomorrow. Thanks!

Zela

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