Ice Cream Cake
15 chocolate crème-filled sandwich cookies
3 tablespoons butter or margarine
2 favorite candy bars (about 2 ounces each)
2 quarts or 1 half-gallon any flavor ice cream
1 container (12 ounces) frozen whipped topping, thawed
Multicolored sprinkles or small candy decorations
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.
Adult help: To serve, cut into wedges. (If cake was frozen overnight, place
in refrigerator 10 minutes before slicing.)
Yield: 12 servings