Ice Cream Cake – From Virginia’s Kitchen

From Virginia’s Kitchen

Ice Cream Cake

- 24 3.5-ounce ice cream sandwiches

- 12 ounces whipped topping

- 10 ounces English toffee bits

- Layer 12 ice cream sandwiches in the bottom of a 9×13-inch pan, cutting to make fit.

- Spread half of the whipped topping over the ice cream sandwiches. Then, sprinkle half of the toffee bits on top.

- Layer once more, ending again with the toffee bits.

- Freeze for four hours. Then, cut into squares and serve!