For two years in a row, my husband and I rounded up our families, snagged a beach house in Florida and escaped for a low-key week of relaxation. Since we rent a house, one of the very first things we do after getting there is hit the grocery store so we can stock the kitchen with food for the week. We’re lucky that there’s a Publix only a mile or two away from the place where we stay, so we can make quick trips throughout the week.
I love when my father-in-law goes to the store because he’s basically my grocery shopping soul mate. We buy whatever looks and sounds good at the time! He brings back things like fresh Italian bread, salami and provolone for sandwiches, chocolate-frosted Entenmann’s doughnuts and ice cream sandwiches… stuff that you don’t eat everyday, but are perfect vacation treats. Without fail, we would all end up hanging out in the living room around 9pm, eating ice cream sandwiches and watching TV with the ocean as a backdrop.
A few weeks ago, my mom told me about a great dessert she had at a picnic with ice cream sandwiches. I knew immediately that it would be a big hit with our Sunday dinner crew!
The recipe my mom snagged just had ice cream sandwiches and caramel, but I thought they needed a little bit more oomph. I wanted them to reflect everything that I put in and on my perfect sundae. So, I did one layer of caramel and the other layer of hot fudge, then I topped each serving with chopped peanuts and a maraschino cherry.
This is a super quick and easy dessert recipe – nothing fancy or involved, but I find that those are often the best, especially in the summer when you don’t want to turn on an oven and are craving something cold and refreshing. As predicted, everyone raved about this dessert yesterday.
The only thing that could have made it better is if we would have been eating it at the beach!
Line the bottom of a 9x13-inch pan with half of the ice cream sandwiches, cutting them to fit as needed.
Spread the jar of caramel topping over top of the ice cream sandwiches. Place in the freezer for 10 minutes.
Arrange the remaining ice cream sandwiches on top of the caramel layer, again cutting as needed to fit the pan. Spread the hot fudge over the ice cream sandwiches. Spread the Cool Whip on top. Place in the freezer until ready to serve.
Serve with chopped peanuts and maraschino cherries. The dessert can be stored in the freezer for up to 1 month.