Ingredients:

  • 1 box (12 count) ice cream sandwiches (approx. 32 oz / 900g)
  • 1 tub (8 oz / 225g) whipped topping, thawed
  • 1/2 cup (60g) crushed peanuts
  • 1 tbsp (15ml) chocolate syrup

Instructions:

  1. Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Arrange 6 ice cream sandwiches in a single layer at the bottom of the pan, pressing them slightly together to eliminate gaps.
  3. Using an offset spatula, spread half of the thawed whipped topping (approx. 4 oz / 112g) evenly over the first layer of sandwiches.
  4. Place the remaining 6 ice cream sandwiches on top of the cream layer.
  5. Spread the remaining whipped topping over the top, smoothing it out to the edges until you have a velvety, flat surface.
  6. Sprinkle the crushed peanuts evenly across the top.
  7. Place the pan in the freezer for at least 4 hours (or overnight) until the layers have fused into a solid cake.
  8. Lift the cake out of the pan using the parchment paper handles and slice into 12 pieces.