Ice-Cream Cake
Recipe from
Family Circle
You need only four ingredients for this super easy frozen dessert. Simply layer snack cakes with ice cream and freeze.
Servings:
10 servings
Ingredients
-
1box (1 pound) individually wrapped chocolate creme-filled cakes (8 per package) such as Suzy Q'ssee savings
-
2 cups(1 pint) mint chocolate chip ice cream OR: your favorite flavorsee savings
-
1/2 teaspoonmint extract, if using mint ice creamsee savings
-
2 cupsfrozen nondairy whipped topping, thawedsee savings
Directions
1.
Line 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan with plastic wrap, with plastic overhanging edges. Remove wrapping from 8 cakes. Press 4 cakes into bottom of pan, so the long sides of the individual cakes are parallel with short end of loaf pan.
2.
Place loaf pan in freezer while softening ice cream. Let ice cream stand at room temperature for 10 minutes, stirring until consistency of cream cheese. Once ice cream is thickly spreadable, remove pan from freezer. Spread ice cream over top of cakes and to edges of pan.
3.
Press remaining 4 cakes gently on top of ice cream, arranging in same manner as first layer. Tightly cover top of cake with overhanging plastic wrap. Freeze until fairly firm, about 3 hours.
4.
Fold mint extract, if using, into thawed whipped topping. Once cake feels firm to touch, uncover top of cake. Invert onto platter; remove pan and plastic wrap. Frost sides and top of cake with thawed whipped topping.
5.
Refreeze for at least 2 hours or overnight. Thinly slice and serve.
Nutrition information
Calories 340, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 46 mg, Sodium 237 mg, Carbohydrate 41 g, Fiber 1 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
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