Butterfinger Ice Cream Cake

Few things are more satisfying on a hot summer day than an ice cream cake.  They are cold, refreshing, sweet, creamy and delicious.  I have always been a huge fan of Dairy Queen's ice cream cakes.  Who isn't?  But I'm not really a fan of the price tag on a Dairy Queen ice cream cake.  Fortunately, I can make my own. 

That being said, please take note that this is not an exact replica of the Dairy Queen version.  But it is still ice cream in a cake pan.  To be more specific, it is a layer of ice cream sandwiches, a layer of chocolate ice cream, and a layer of whipped topping.  And it has crushed Butterfinger bars and chocolate syrup on top.  And it is amazing.  So take that, Dairy Queen!

This dessert is definitely a crowd pleaser and is about as easy to make as anything can be.  The only part that takes any time at all is unwrapping the ice cream sandwiches.  I only took one sandwich out at a time to keep them frozen because I found that if they sat out and got soft they were a little tougher to unwrap. 

The only thing that is difficult about this recipe is not eating the ice cream sandwiches.  Or the ice cream.  Or the Butterfinger.  Maybe it's harder to make than it seems!  But if you can muster up enough self control to put all the ingredients together into a delicious layered ice cream cake, please do.  And please take this to your 4th of July gatherings.  You and eveyone else will be glad you did.  Except maybe Dairy Queen.  Sorry!

Butterfinger Ice Cream Cake
Ingredients:
12 frozen ice cream sandwiches
1 quart chocolate ice cream, softened enough to spread
1 (8 oz) tub whipped topping, thawed
2 (2.1 oz) Butterfinger candy bars, crushed
Chocolate Syrup
Directions:
Arrange ice cream sandwiches on the bottom of a 9x13-inch baking dish.  Spread chocolate ice cream over sandwiches.  Spread whipped topping over ice cream.  Sprinkle Butterfingers evenly over whipped topping.  Drizzle with chocolate syrup.
Freeze 4 hours, or until set.