This is a twist on our classic Ice Cream Cake recipe using Mint Chocolate Chip Ice Cream Sandwiches and Andes mints. This version is a fun dessert for a St. Patrick’s Day potluck, but you can serve it anytime of the year. It’s super yummy and it literally takes five minutes to make!
2 boxes (12 each) of mint chocolate chip ice cream sandwiches
2 small containers of plain Cool Whip (or 1 large container; you may not need it all but it’s better to have too much than not enough)
2 – 4.67 oz. packages of Andes Creme De Menthe Thins, unwrapped from individual wrappers and then crushed (this is the most difficult part of making this cake)
Unwrap the ice cream sandwiches. Assemble one layer of sandwiches in the bottom of an ungreased 9 x 13″ glass pan. Assemble a second layer of sandwiches on top of the first. Spread Cool Whip on top of the sandwiches. Sprinkle the crushed Andes Mints on top of the Cool Whip. Cover the cake with foil and gently press the mints into the Cool Whip.
Put the cake in the freezer until potluck time. It can be made a few hours before, but also keeps in the freezer for several days (and so do the leftovers if you’re lucky enough to have any!).