Luke's Birthday Cake Meltdown

Today is my wonderful husband's 24th birthday! I wanted to make him some special birthday treats, but our lack of kitchen supplies left me grasping for straws. I knew I couldn't beat the chocolate chip peanut  butter pancakes and chocolate chip peanut butter cookie cake from last year, but I thought I had a great idea to make him an ice cream cake, being as it is still in the 80s here at Fort Sill. I've made this a few times before with no problems, but I should have realized I made it before in normal kitchens with functioning appliances, i.e. freezers that actually freeze. So I made the delicious fudgy filling and got the ice cream sandwiches out only to find that despite being in our freezer for over 24 hours, they were melted. Not completely liquid melted, but way too soft to spread or stack or anything that was necessary. I had a little meltdown that ending in shouts about me hating living in a hotel and hating Fort Sill. Not my proudest moment. Even on his birthday, my husband loved me so well by salvaging the ice cream sandwiches and taping our freezer shut so they could be fit for use later today. Such a good man. So, I was finally able to make him a birthday cake, and it turned out as best as could be expected.

Here's the recipe, though I had to make a few changes due to hotel living circumstances.

1 cup hot fudge ice cream topping, warmed
1 cup sugar free cool whip
 1 package chocolate pudding
2 "rows" of Oreos, crushed (about 1 cup crushed)
12 ice cream sandwiches (we only had 8)
2 cups sugar free cool whip

In a bowl, combine hot fudge, 1 cup cool whip, and pudding. Whisk it until all of the pudding is incorporated. Add the crushed Oreos. Depending on the thickness of the hot fudge topping, you might need to add a little milk to make it easier to spread.

this stuff is great to eat straight from the bowl too...

On aluminum foil, place 6 ice cream sandwiches side by side. Top with fudge mixture. Place 6 more ice cream sandwiches on top, and cover this with fudge too.

Spread 2 cups cool whip over the whole thing.


Loosely fold foil around the cake so that it's not touching the cake. Put it in the freezer for about 4 hours. You'll need a heavy knife to cut it after it freezers thoroughly.