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Ice Cream Sandwich Torte

Everybody will wonder how you made this ice cream cake. Nobody will know you used ice cream sandwiches to create it!


  • 1 cup (250 mL) coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)
  • 1/2 cup (125 mL) milk
  • 1 pkg (3.9 oz/113 g) chocolate instant pudding and pie filling
  • 1 container (12 oz/750 mL) frozen whipped topping, thawed, divided
  • 12   frozen rectangle ice cream sandwiches (3.75 oz/90 mL each), unwrapped, divided
  • 2 tbsp (30 mL) semi-sweet chocolate morsels, grated or multi-colored sprinkles


  1. Coarsely chop cookies using Food Chopper. In Classic Batter Bowl, combine milk and pudding mix; whisk using Stainless Whisk until mixture is smooth and begins to thicken. Immediately fold in half of the whipped topping and cookies using Classic Scraper; set filling aside.

  2. Working quickly, arrange six of the ice cream sandwiches side by side on Simple Additions® Large Rectangular Platter with Handles. Spread filling evenly over sandwiches using Small Spreader. Top with remaining ice cream sandwiches, forming a rectangular-shaped torte; smooth sides. Spread remaining whipped topping over top and sides of torte. Grate chocolate over torte using Rotary Grater. Freeze at least 30 minutes or until ready to serve.


  • 16  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 270, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 15 mg, Carbohydrate 37 g, Protein 3 g, Sodium 280 mg, Fiber 1 g

Cook's Tips:

If freezing torte overnight, remove from freezer 30-45 minutes before serving for easier slicing.

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