September 2, 2010

Ice Cream Cake

1 boxed cake mix- any flavor

1 carton Ice Cream- any flavor- thawed

1 large Instant Pudding- any flavor

1 cup milk

1 large tub Cool Whip

Bake your cake according to package directions in a 9x13 pan. Make sure to grease the pan well. Let the cake cool about 15-20 min. Then turn it upside down and remove from your pan. Sometimes I line the pan with wax paper to make it come out even easier. Once the cake is cool, cut it in half length wise. You should now have two skinny pieces. Wrap these in tin foil and place in freezer. While I am baking the cake I get my ice cream out and start thawing it. When it becomes spreadable- spread it into a 9x13 pan lined with Saran Wrap. Cover and put it the freezer to set up. Once both the cakes and Ice Cream are frozen, place them on a large platter. Place on cake on the bottom, then the Ice Cream, then the other cake.(see picture above) For the frosting mix your pudding, milk and Cool Whip together. Spread over cake and place back in the freezer. This is super easy and the fun thing is you can do any combinations of flavor. For the one I brought to recipe group I used Devils Food Cake and Cookies and Cream Ice cream with chocolate pudding. The combinations are endless-- have fun. **The kids in our family love this for birthdays**

1 comment:

AmandaRose said...

That looks scrumptious AND easy to bake! Can't wait to give it a try! Have you ever heard of cake mix cookies? Check 'em out on my blog: