Ice Cream Lasagna Recipe - Allrecipes.com
Ice Cream Lasagna Recipe
  • READY IN ABOUT hrs

Ice Cream Lasagna

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    1 hr 20 mins

Directions

  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.
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Footnotes

  • 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!
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Reviews More Reviews

Jan 09, 2012

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

 
Jul 19, 2012

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 bother with the chocolate pudding mix in the Cool Whip - and it was not missed - at all. I used nearly 2x the peanut butter called for (in 2 layers), all the hot fudge and caramel sauce (one layer, each), and mini Reese's cups (one layer). I did the first layers as called for (not measuring the peanut butter), then, as I saw I was running out of room, I did another layer of peanut butter and topped with the last layer of Cool Whip. This got raves at a rehearsal dinner (= [I put it in the fridge when we started serving dinner, so it would soften a bit, after reading Frauline's note.] Oh! It took one box and a few extra of the mini sandwiches for the single layer - 18 mini's to a box . . .

 
Apr 02, 2012

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

 
Jun 28, 2012

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!

 
Jan 12, 2013

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", which was nice to hear.

 
Sep 19, 2014

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.

 
Sep 09, 2014

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 cream Snickers bar.

 
Jun 07, 2014

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

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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