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A close up of the midsection of this strawberry ice cream cake iced in whipped cream and topped with fresh strawberries
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4.95 from 17 votes

Strawberry Ice Cream Cake

Prep Time30 mins
Total Time30 mins
Course: Desserts
Cuisine: American
Servings: 12
Calories: 383kcal


  • 12 Fat Boy Ice Cream Sandwiches
  • 1 Vanilla Pudding Package
  • 7 ounces Marshmallow Fluff
  • 20 ounces Whipped Topping (Cool Whip)


  • Take 6 of the chocolate ice cream sandwiches and make bottom layer. 
  • Next mix your pudding (dry) with the marshmallow fluff.  TIP: Take that fluff, remove the cap and foil and pop in the microwave for 10 to 15 seconds. Remove and then mix with the pudding. Fold in 1 container of whipped topping.
  •  Layer ½ of the pudding mixture on top of ice cream sandwiches.
  • Remove stems from Florida Strawberries and slice lengthwise. Layer ½ of berries on top of pudding mix.
  • Tip: If you plan to freeze more than 1 hour I recommend dicing the strawberries instead of slicing them. 
  • Repeat Layers and place in freezer for 15 minutes. 
  • Remove from freezer and ice cake with remaining whipped topping on all sides and top. Freeze for 1 hour or overnight. Top with Strawberries and Enjoy! 


Recipe Tip: For a taller cake make three layers of 4 sandwiches. You can also use food coloring in the pudding mixture to go along with holiday or special occasions. 


Serving: 11 serving | Calories: 383kcal | Carbohydrates: 53g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 128mg | Sugar: 35g