Rainbow Ice Cream Cake

Recipe by KittyKitty
READY IN: 50mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    quart strawberry ice cream, softened
  • 1
    quart pistachio ice cream, softened
  • 1
    (18 1/2 ounce) package chocolate cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 2
    tablespoons rum (optional)
  • 1
    (12 ounce) container frozen whipped topping, thawed
  • pistachios, to garnish
  • chocolate sprinkles, to garnish

DIRECTIONS

  • Line an 8-inch cakepan with wax paper, and quickly spread half the strawberry ice cream evenly in pan; cover with more wax paper or plastic wrap, and quickly spread with ahlf of pistachio ice cream.
  • repeat process with remaining ice creams. Freeze until smooth.
  • Prepare cake mix according to package instructions.
  • Spoon batter into 3 well greased and floured 8-inch cakepans.
  • Bake at 350F for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire racks.
  • Gently fold rum into whipped topping, if desired, chill.
  • Place serving plate in freezer to chill.
  • Place 1 cake layer on chilled serving plate; top with a layer of strawberry ice cream and layer of pistachio ice cream; repeat layers, and then top with remaining layer of cake.
  • Frost top and sides of cake with whipped topping.
  • garnish, if desired.
  • Serve, right away.
  • Cover and freeze any left over ice cream cake.