It’s frosty and fabulous. This smooth and rich Nutella Mousse Klondike Cake will take the heat off of summer and give you a scrumptious cool down! I don’t think I’m going to have to talk you into trying a cake that has just about everyone’s favorite hazelnut chocolate spread, Nutella! A few of our other favorite ingredients turns an ordinary ice cream cake into a sensational frozen treat that you cut into slices of delicious decadence! The Nutella whips up with heavy cream or Cool Whip to make a mouthwatering mousse that gets sandwiched in between layers of chocolate wafer cookies, vanilla ice cream and oh, did I mention frozen Klondike Bars? Yeah, those too! Klondike has made this cake even more fun because they now have a variety of difference ice cream bars like Double Chocolate, Crunch, Dark Chocolate and Cookies and Cream! I love cutting into this cake because the Klondike Bar is hidden away inside the cake waiting for someone to discover its icy lusciousness! The Nutella Mousse Klondike Cake is about as easy to put together as it gets. The only real challenge is waiting for it to freeze. But…so worth the wait! Now, the only question is, “What would you do-ooh-ooh for a Klondike Cake?”
Watch my How To Video for Nutella Mousse Klondike Cake here!
- 1 pint heavy cream/whipping cream OR an 8 ounce container of Cool Whip
- 1 13 ounce jar Nutella
- 1 9 ounce box Nabisco Famous Chocolate Wafers
- 1 quart vanilla ice cream
- 1 6 count package Klondike bars (of your choice)
- 1 bar dark chocolate
- Make the Nutella Mousse: Whip heavy cream then mix together with 1/4 cup Nutella. (If using Cool Whip, mix together container of Cool Whip and Nutella until well combined). Place a layer of chocolate wafer cookies on the bottom of a bread-size baking container or small casserole dish. Spoon first layer of Nutella mousse over top. Place Klondike Bars over top of mousse, filling in all spaces with sliced bars. Spoon softened vanilla ice cream over top of bars. Add second layer of chocolate wafer cookies. Slather second layer of mousse over top. Add last layer of softened ice cream. Curl or shave chocolate bar with knife or potato peeler. (Chocolate curls better if slightly warm). Spread over the top. Freeze cake for several hours or best if frozen overnight. Slice or spoon onto serving dishes.