Ice Cream Lasagna

Ice Cream Lasagna

Made  times
Frauline 13

"This yummy, chocolatey, peanut buttery, frozen layered ice cream treat is sure to be a hit with all! This is an often requested dessert in my house. Warning: It's VERY addictive!"
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1 h 20 m servings 977 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 977 kcal
  • 49%
  • Fat:
  • 52.3 g
  • 81%
  • Carbs:
  • 116.8g
  • 38%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 658 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
  2. Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
  3. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
  4. Spread half the peanut butter cups over the whipped topping layer.
  5. Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
  6. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
  7. Freeze the dessert until solidly frozen, 1 to 2 hours.


  • Cook's Note
  • When I make this, I do not add the dry chocolate pudding mix to the second half of the frozen topping. This is just a preference for me because I like the appearance of the white color on top. This is also difficult to cut once it's frozen...may have something to do with the frozen peanut butter? Will need a good knife or strong metal spatula!



This is a favorite in my house! So rich and yummy...definitely a must!

Very good. I have to admit to some tweaking . . . I used mini ice cream sandwiches - one layer - my 9x13 did not have room for a second layer. I also cut the sandwiches to fit the pan. I did not...

This is wonderful. Had friends over for supper and fixed this for dessert and it was the best part of the meal.

We loved this but it's HUGE. Next time I make it I will only do half the layers or make a smaller pan. It's delicious!

OMG! DELISH! This was gone super fast. I didn't think it would be that good because I am not a huge fan of the ice cream sandwiches, but it was.

Really good and pretty easy. It's just not cheap, but that's ok for special occasions. I made it for my son's 12th birthday and he kept saying, "My mom's really good at making ice cream cakes", ...

As a previous poster stated, this is a pricey dessert, but it was delicious. Very rich so it took us weeks to finish it all. I made it exactly as recipe said and it tasted just like an ice cre...

This is not a 5 star recipe, it's a 10! This is to die for and everyone that has tried it has copied the recipe, if you don't have a sweet tooth don't even try it

I made this last year at the beach for my son's 4th of July birthday, it was such a hit I'm doing it the beach...for his birthday! Easy and a crowd pleaser!

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