Reese's Ice Cream Sandwich Cake Recipe

A slice of Reese's ice cream sandwich cake on a white plate.

5 from 1 vote

Reese's Ice Cream Sandwich Cake Recipe

This Reese's Ice Cream Sandwich Cake is the stuff of dessert dreams. It has layers of vanilla ice cream sandwiches, rich peanut butter filling, and colorful candy toppings.

Prep Time20

Cook Time0

Freeze Time6

Course: Dessert

Cuisine: American

Servings:

Calories: 555kcal

Author: Judy Wilson

Ingredients

18-20 vanilla ice cream sandwiches
8 ounce block of cream cheese (softened)
1 cup powdered sugar
2 8-ounce tubs of frozen whipped topping (thawed at room temperature, divided)
⅓ cup chocolate sauce
¾ cup peanut butter
1 cup chopped Reese’s Mini peanut butter cups
Reese's peanut butter cups (for garnishing)
Reese’s Pieces (for garnishing)

Instructions

In a large mixing bowl, cream together cream cheese and powdered sugar until smooth and fully blended. Blend for 1-2 minutes until there are no lumps.
Fold in 1 tub of whipped topping, chocolate sauce, and peanut butter. Blend for about 2 minutes until fully combined. The mixture will be a light shade of brown.
Fold in the chopped Reese minis. Use a rubber spatula to toss and combine fully. Be sure to scrape the edges of the bowl while doing so.
In the bottom of a 9x13 baking dish, lay the first layer of ice cream sandwiches flat, flush, and side by side with one another. You may have to cut an ice cream sandwich in half so that it covers the bottom of the dish evenly.
Pour the mixture over ice cream sandwiches and spread evenly using a rubber spatula.
Top with remaining ice cream sandwiches, covering the Reese mixture and repeating the same pattern as the first layer.
Add the final tub of whipped topping over the ice cream sandwiches and spread evenly with the rubber spatula.
Cover and place inside the freezer for 6 hours or overnight before serving.
When ready to serve, garnish the cake with additional chocolate sauce drizzles, whole Reese's cups (cut in half or broken up), and Reese’s Pieces (whole and crushed). Cut with a knife or metal spatula to serve.

Notes

Don't leave the ice cream sandwiches out too long while preparing the cake. Otherwise, they can become too melted to use.

For this recipe, be sure to use a 9x13 baking dish. Your cake should fill the dish to the top.

Optional: You can also top this recipe with canned whipped topping and chocolate syrup.

Squeeze bottles of chocolate and caramel sauce work best for this recipe.

Store this dessert covered in the freezer for up to 10 days after preparing.

Nutrition