Description
This Strawberry Shortcake Ice Cream Cake is a delightful frozen dessert with layers of vanilla ice cream sandwiches, strawberry shortcake topping, whipped topping, and fresh strawberries. It’s the perfect sweet treat for hot summer days.
Ingredients
Scale
- 2 1/2 cups Strawberry Shortcake Ice Cream Topping
- 16 to 20 vanilla ice cream sandwiches with vanilla outside wafers (e.g., Prairie Farms® Double Vanilla ice cream sandwiches)
- 16 ounces whipped topping
- 1/2 cup strawberry ice cream topping
- 1 cup sliced strawberries
Instructions
- Arrange a layer of ice cream sandwiches in the bottom of a 9×13-inch dish.
- Spread 1 1/2 cups of strawberry shortcake ice cream topping over the ice cream sandwiches.
- Layer another set of ice cream sandwiches on top.
- Spread the whipped topping evenly over the ice cream sandwiches.
- Drizzle the strawberry ice cream topping over the whipped topping.
- Scatter the sliced strawberries on top.
- Freeze the cake for at least 4 hours, or until fully set.
- Slice and serve chilled.
Notes
- For best results, make sure to freeze the cake for at least 4 hours to allow it to set properly.
- You can adjust the amount of strawberry shortcake topping and whipped topping based on your personal preference for sweetness and texture.
- Feel free to garnish with additional fresh strawberries or other berries for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 27g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg