Drumstick Ice Cream Sandwich Cake

In a large mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form. Set aside.

Assemble the Cake:

Line the bottom of a 9x13-inch baking dish with six ice cream sandwiches, placing them side by side.

Spread half of the whipped cream over the layer of ice cream sandwiches.

Drizzle half of the chocolate fudge sauce and half of the caramel sauce over the whipped cream.

Sprinkle half of the crushed peanuts and half of the crushed waffle cones over the sauces.

Repeat with the remaining ice cream sandwiches, whipped cream, sauces, peanuts, and waffle cones, creating a second layer.

Chill the Cake:

Cover the cake with plastic wrap and place in the freezer for at least 2 hours, or until firm.

Serve:

Before serving, let the cake sit at room temperature for a few minutes to soften slightly. Garnish with maraschino cherries and additional drizzle of chocolate fudge and caramel sauce if desired.

Prep Time: 15 minutes | Freezing Time: 2 hours | Total Time: 2 hours 15 minutes

Servings: Makes about 12 servings