No-Bake Coconut-Caramel Ice Cream Sandwich Dessert

Grab a box of ice cream sandwiches, some caramel ice cream topping, and whip up a super simple toasted coconut-pecan topping to create this tasty No-Bake Coconut-Caramel Ice Cream Sandwich Dessert. Then file this recipe under "ridiculously easy desserts that taste amazing!" It's truly one perfectly delicious summertime treat.

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File this delicious beauty under "ridiculously easy desserts that taste amazing." -- Because that's a perfect description for this No-Bake Coconut-Caramel Ice Cream Sandwich Dessert. It's one perfectly delicious, RIDICULOUSLY easy ice cream sandwich cake, for sure!

Sometimes referred to as Lazy Ice Cream Sandwich Cake, this caramel-laced no-bake dessert is super easy to make. As the name implies, it's made using ice cream sandwiches as its base. The ice cream sandwiches are built up into layers spread with Cool Whip and drizzled with caramel topping. -- And it just doesn't get much easier than that.

File this delicious beauty under "ridiculously easy desserts that taste amazing."

A super simple toasted coconut-pecan topping sprinkled on top brings wonderful flavor and crunch to the creamy ice cream layers below.

Coconut-Caramel Ice Cream Sandwich Dessert is a favorite at our house. Anytime I make it, it doesn't last long at all. And after one bite, I think you'll understand why.

Whip up a pan for any backyard barbecue, potluck dinner, or random Tuesday get-together and watch it quickly disappear. It's truly one perfectly delicious summertime treat.

No-Bake Coconut-Caramel Ice Cream Sandwich Dessert Ingredients:

Coconut-Caramel Ice Cream Sandwich Dessert is both easy to make, and doesn't require a whole lot of ingredients. It takes just 6 simple ingredients to pull this no-bake beauty together -- 3 for the toasted coconut topping, and 3 for the ice cream sandwich layers.

To make the toasted coconut topping, you'll need:

• Coconut - Sweetened flaked coconut toasts up nicely for this dessert's tasty topping.

• Pecans - Chopped pecans bring a nice element of crunch to the creamy ice cream layers below.

• Butter - A touch of unsalted butter helps the coconut and pecan topping toast up beautifully -- and deliciously.

To make the ice cream sandwich layers, you'll need:

• Ice cream sandwiches - One box of 12 sandwiches will do for a 9x9-inch pan. We've made this with both the thinner store-brand ice cream sandwiches and pricier thicker name-brand ones. Both work great, however we do prefer it made with the thinner store-brand ones.

• Cool Whip - You'll need one 8-ounce tub of Cool Whip nondairy whipped topping. Homemade whipped cream can be substituted if you prefer.

• Caramel ice cream topping - Jarred ice cream topping drizzled within the layers brings the fabulous caramel flavor to this dessert. We've used both Smucker's and Hershey's with success -- grab your favorite brand.

How to Make No-Bake Coconut-Caramel Ice Cream Sandwich Dessert:

Coconut-Caramel Ice Cream Sandwich Dessert truly qualifies as "ridiculously easy." The base of the dessert is simply layers of ice cream sandwiches spread with Cool Whip and drizzled with caramel topping. -- It doesn't get much easier than that.

The topping is coconut and chopped pecans, toasted together in a skillet with a little butter.  Yes, this does require you to cook a little bit -- but it's not at all difficult.

To make the toasted coconut topping, start by melting a tablespoon of butter in a small skillet over medium heat. You don't want the heat of the burner up too much, because that will burn the coconut instead of toasting it. Just put the burner on a nice medium heat. If your stovetop runs hot, turn it down to medium-low.

Add coconut and chopped pecans to the melted butter. Then cook them, stirring constantly, until the coconut is a light golden brown. This should take about 5 minutes or so. 

Set the toasted coconut topping aside to cool while you prepare the ice cream sandwich layers.

Arrange a layer of ice cream sandwiches in a 9x9-inch baking dish, cutting the sandwiches as needed to completely cover the bottom of the dish.

Spread half a tub of Cool Whip evenly over the ice cream sandwich layer. Then drizzle with half the recipe's caramel topping.

Repeat the layers. Then sprinkle the top of the dessert with the prepared toasted coconut topping.

Cover the dessert and freeze it for at least 6 to 8 hours, or overnight, before serving.

At serving time cut the dessert into squares, revealing the creamy ice cream sandwich layers below.

Drizzle individual servings with a little bit more caramel topping, if you'd like. (And we like!)

So if you're looking for a ridiculously easy dessert that tastes amazing, give this No-Bake Coconut-Caramel Ice Cream Sandwich Dessert a try.

Whip up a pan for any backyard barbecue, potluck dinner, or random Tuesday get-together and watch it quickly disappear. -- Because it's truly one perfectly delicious summertime treat.

Check out these other super tasty no-bake desserts:

• No-Bake Banana Split Cake
• Oreo Icebox Dessert
• Easy Chocolate Fluff
• Strawberry Pudding
• Southern Strawberry-Coconut Punch Bowl Cake
• No-Bake Chocolate Eclair Dessert
• No-Bake Cherry Eclair Dessert
• No-Bake Hershey's Chocolate Bar Pie
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

ice cream sandwich dessert, no bake ice cream sandwich dessert, ice cream sandwich cake, desserts with caramel ice cream topping

No-Bake Desserts

American

Yield: about 9 servings

Author: Tracey | The Kitchen is My Playground

No-Bake Coconut-Caramel Ice Cream Sandwich Dessert

Grab a box of ice cream sandwiches, some caramel ice cream topping, and whip up a super simple toasted coconut-pecan topping to create this tasty No-Bake Coconut-Caramel Ice Cream Sandwich Dessert. Then file this recipe under "ridiculously easy desserts that taste amazing!"

Prep time: 20 MinInactive time: 6 HourTotal time: 6 H & 20 M

Ingredients

Coconut Topping:

• 1 T. unsalted butter
• 1/2 c. coconut
• 1/4 c. chopped pecans

Ice Cream Sandwich Layers:

• 12 ice cream sandwiches
• 1 (8 oz.) container Cool Whip nondairy whipped topping
• 2/3 c. caramel ice cream topping

Instructions

Prepare Coconut Topping:

1. Melt butter in a small skillet over medium heat. Add coconut and pecans. 
2. Cook, stirring constantly, until coconut is light golden brown. 
3. Set aside to cool while you prepare the ice cream sandwich layers.

Prepare Ice Cream Sandwich Layers:

1. In a 9x9-inch pan, arrange a layer of ice cream sandwiches, cutting the sandwiches as needed to completely cover the bottom of the pan.
2. Spread half the Cool Whip evenly over the ice cream sandwich layer. Drizzle with half the caramel topping.
3. Top with another layer of ice cream sandwiches, again cutting the sandwiches as needed to completely cover the Cool Whip/caramel layer.
4. Spread remaining Cool Whip evenly over the ice cream sandwich layer. Drizzle with remaining caramel topping.
5. Sprinkle the top with coconut topping.
6. Cover and freeze for at least 6 to 8 hours, or overnight, before serving. Store in the freezer.
7. When serving, drizzle individual servings with additional caramel topping, if desired.

Similar Recipes

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Frozen Coconut Caramel Pie

No-Bake Banana Split Cake

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