Ice Cream Cake Made Easy
Ready In: 4 hrs 10 mins
Serves: 10
Yields: 1 loaf size cake
Ingredients
- 8 Suzy Qs chocolate cake and cream filling snacks (or similar chocolate snack cakes)
- 1 pint mint chocolate chip ice cream (or your favorite flavor)
- 12 ounces Cool Whip, thawed (or your own whipped cream)
Directions
- Line a loaf pan with plastic wrap, leaving plenty of the wrap hanging over the edges.
- Place 4 of the Suzy Qs in the bottom of the loaf pan.
- Press down slightly.
- Place pan in freezer while you set ice cream out to soften on the counter-- about 10 minutes.
- Scoop softened ice cream into pan on top of Suzy Qs and spread evenly.
- Place remaining Suzy Qs on top of ice cream, pressing down slightly.
- Cover tightly with the plastic wrap that is hanging over the edges of the pan.
- Put loaf pan back in freezer and freeze about 3 hours or until solid.
- Remove from loaf pan by unwrapping and lifting out plastic wrap.
- Place on serving dish and discard plastic wrap.
- Frost top, sides and ends of cake with thawed Cool Whip.
- Place back in freezer for at least one hour or until ready to serve.
- Slice to serve.
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