Gingerbread Ice Cream Cake

Easy recipe for a different holiday season treat. I love the no-brainer quality of this :) From makinglifebetter.com. Prep time includes freezing time.

• Ready In: 4 hrs 50 mins
• Serves: 8

Ingredients

• 1 (14 1/2ounce) package  gingerbread cake mix
• 0.5 (1 1/2quart) container  breyers all natural butter pecan ice cream, slightly softened
•  confectioners' sugar

Directions

1. Preheat oven to 350°. Prepare cake mix according to package directions, baking in 8-inch baking pan. On wire rack, cool completely. Remove cake from pan; set aside. Clean same baking pan, then line with aluminum foil; set aside.
2. Cut cake horizontally in half. Place bottom half of cake in pan, cut-side-up, then top with Breyers All Natural Butter Pecan Ice Cream, pressing to form an even layer. Gently press on top half of cake, cut-side-down. Cover and freeze 4 hours or overnight. Lift cake from pan using foil; remove foil. Let stand 10 minutes before serving. Just before serving, sprinkle with confectioners sugar.