Basic Ice Cream Cake
Dessert Recipe

Basic Ice Cream Cake
Dessert Recipe

• 15 Chocolate crème-filled sandwich cookies
• 3 Tablespoons Butter or margarine
• 2 favourite candy bars
• 2 quarts flavoured ice cream (your choice)
• 12 ounce Frozen whipped topping, thawed
• Multicolored sprinkles or small candy decorations

Time: 4 hour
Serves: 6

• On a cutting board, finely chop cookies, 2-3 at a time.
• Place butter in small microwave-cooker. Microwave on HIGH 30 seconds or until melted.
• Mix in cookie crumbs. Press crumb mixture onto bottom of a springform pan. Freeze 15 minutes.
• Cut candy bar into 4-5 pieces; wrap in plastic wrap and freeze 10 minutes. Chop into small pieces.
• Cut ice cream container apart to expose block of ice cream. Cut half of ice cream into 1-inch-thick slices.
• Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer.
• Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader.
• Cover with aluminum foil. Freeze 3 hours or overnight.
• Attach open star tip to a decorator. Fill tube with whipped topping and set aside. Run knife around edge of ice cream cake.
• Release collar from pan. Lightly frost top and side of ice cream cake with remaining whipped topping.
• Decorate with whipped topping using decorator. Top with sprinkles. Freeze 1 hour or overnight.
  Once whipped topping is frozen lightly cover cake with plastic wrap.

• Freeze 3 hours or overnight.

• Great for Parties

Dessert Recipes Index