Layered Ice Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (13-ounce) package Mothers Macaroon Cookies
2 (1/2-gallon) cartons ice cream different flavors that work well together, slightly softened
1 (16-ounce) jar hot fudge ice cream topping
4 to 5 (1 1/2-ounce) bars SKOR candy bars
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Directions: |
Directions:Oil bottom of a springform pan. In a food processor, grind the macaroon cookies to a fine texture. Sprinkle ˝ of the cookie crumbs in bottom of pan. Cover with first ˝ gallon of ice cream. Quickly spread a layer of fudge topping over the ice cream.
Sprinkle remaining crumbs over the fudge topping. Add second ˝ gallon of ice cream. Quickly spread remaining fudge sauce over this. Crumble SKORŽ Bars and sprinkle them over top. Cover with plastic wrap and freeze until ready to use, at least 3 or 4 hours.
TIP: For use as a Christmas dessert, sprinkle crushed peppermint candies on the cake in place of the candy bars. |
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Number Of
Servings: |
Number Of
Servings:14 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: from the kitchen of:
Tammy Hogan
This cake is as pretty as it is delicious. This easy and beautiful dessert would be a great alternative to a traditional birthday cake and is a perfect after-dinner summertime surprise!
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