Need a little weekend snack?

Everybody loves ice cream cake because you have both cake AND ice cream all in one. If you are not good at baking then, ice cream cake is for you because you will never need worry about serving dry cake!

This is an usual type of cake; I mean it has potato chips on it!

This is a Jimmy Fallon inspired cake, so you know it is as crazy as he is! And absolutely worth the effort.

So here is what you will need:

• 9 inch spring form pan
• plastic wrap
• 18 to 22 butter/vanilla wafer cookies (larger the better)
• Four 14 ounce containers of Ben & Jerry’s late night snack ice cream
• 1/2 cup of caramel sauce
• 3/4 chocolate sauce
• 15 to 20 lightly salted potato chips

Steps:

1. Wrap the bottom of the 9 inch spring form pan with to layers of plastic wrap
2. Place 6 wafer cookies in an even layer at the bottom of the prepared pan. (or enough cookies to fill the bottom)
3. Using a serrated knife, cut two of the containers of ice cream crosswise, each into 4 equal pieces. Remove ice cream pieces from container; discard container. Place ice cream pieces on top of cookies in pan.
4. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even.
5. Drizzle with caramel sauce and top with 6 more wafer cookies; transfer to freezer and freeze until firm, about 2 hours.
6. Remove spring form pan from freezer.
7. Using a serrated knife, cut remaining two of the containers of ice cream crosswise, each into 4 equal pieces. Remove ice cream pieces from container; discard container. Place ice cream pieces on top of cookies in pan.
8. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even.
9. Drizzle with fudge sauce, spreading gently to make even.
10. Top cake with potato chips; cover with plastic wrap and transfer to freezer until firm, at least 4 hours and up to overnight.
11. To slice, use a serrated knife that has been dipped in hot water and wiped dry with a clean kitchen towel.

A few tips for you:

• Let the ice cream stay in the freezer for the allotted time because it does take a while for the cake to freeze fully.
• The original recipe said to use hot fudge sauce, but I found that to be harder than it needed to be. Hot fudge didn’t stick to the cake that well and slipped and slide all over the place. Chocolate sauce will be easier to put it on the cake. Plus HOT fudge on COLD ice cream is a no-no.