This M&M ice cream sandwich cake is one of the easiest no-bake desserts I’ve ever made, yet it always gets rave reviews. Layers of ice cream sandwiches, a whipped cream and pudding mixture, and a generous topping of M&Ms and hot fudge make this cake a colorful, crowd-pleasing treat. I love serving it for birthdays, summer barbecues, or anytime I need a dessert that looks impressive but takes almost no effort.

Why You’ll Love This Recipe

I like this recipe because it’s basically a dessert “assembly project” rather than traditional baking. The ice cream sandwiches form instant cake layers, and the Cool Whip-pudding mixture adds a creamy, mousse-like texture. The M&Ms bring a pop of color and crunch, while the hot fudge ties everything together. I can swap toppings to fit the occasion, and the whole cake goes from start to freezer in under 20 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ice cream sandwiches

• M&Ms (crushed for filling, whole for topping)

• hot fudge (plus extra for drizzling)

• Cool Whip, thawed and divided

• instant chocolate pudding mix

Directions

1. I crush about three-quarters of the M&Ms and set them aside.

2. In a medium bowl, I whisk together 1 cup of Cool Whip and the hot fudge until smooth.

3. I stir in the dry pudding mix, mixing for about 2 minutes until fully blended, then fold in the crushed M&Ms.

4. On a large piece of foil, I arrange 4 ice cream sandwiches side by side.

5. I spread half of the Cool Whip mixture over the sandwiches.

6. I repeat with another layer of sandwiches, the remaining Cool Whip mixture, and a final layer of sandwiches.

7. I frost the top and sides with the remaining Cool Whip.

8. I sprinkle on the remaining crushed M&Ms and press whole M&Ms into the top and sides.

9. I wrap the cake loosely with foil and freeze for at least 4 hours.

10. Just before serving, I drizzle with extra hot fudge or chocolate syrup.

Servings and timing

• Prep time: 15 minutes

• Freeze time: 4 hours

• Total time: 4 hours 15 minutes

• Servings: 12

Variations

• Peanut butter lovers: I use chopped peanut butter cups instead of M&Ms.

• Cookie crumble: I swap in crushed Oreos for a cookies-and-cream twist.

• Candy bar mix: I add chopped Butterfingers or Heath bars for extra crunch.

• Extra fudge: I spread a thin layer of hot fudge between each sandwich layer for richer flavor.

• Festive version: I use seasonal M&Ms or sprinkles to match holidays and parties.

Storage/Reheating

I keep the cake tightly wrapped in foil in the freezer for up to 1 week. Since it’s ice cream-based, I slice and serve it straight from the freezer—no thawing needed.

FAQs

Can I make this ahead of time?

Yes, I often assemble it the night before serving.

Can I use homemade whipped cream?

Absolutely, but I make sure it’s whipped to stiff peaks so it holds up in the freezer.

What flavor ice cream sandwiches work best?

I usually stick with vanilla, but chocolate or Neapolitan sandwiches add fun twists.

Do I have to crush the M&Ms?

No, but crushing some makes them easier to mix into the filling without shifting the cake layers.

Can I add sauce to the layers?

Yes, a drizzle of caramel or extra hot fudge between layers is delicious.

Conclusion

This M&M ice cream sandwich cake is my go-to for a dessert that’s effortless yet always a hit. The layers look impressive when sliced, and the combination of creamy, crunchy, and chocolaty is irresistible. It’s a freezer-friendly treat that works for any occasion—and I know once you make it, you’ll be asked to make it again and again.

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