br>To make the sponge cake, beat egg yolks, sugar and
hile cake is baking let the ice cream soften a bit.
Spread ice cream
he amount of ice cream necessary for this mountain cake. You will probably
an to aid when releasing cake from pan). Cut a 1
container of pineapple-coconut ice cream in the refrigerator for 30
br>Spread a layer of ice cream over the cookies.
Repeat
ith parchment paper.
Divide ice cream into 3 portions. Return 2
old lime syrup in an ice cream machine, following the manufacturer's
>Prep the ice cream:
Let the vanilla ice cream soften for
Line frozen ice cream bar sandwiches into the bottom of a 9x12-in pan (cut to fit).
Cover with cool whip.
Use half the container.
Pour fudge topping over cool whip.
Line another layer of ice cream bar sandwiches.
Cover with the rest of the cool whip. Top with caramel ice cream topping.
Sprinkle with peanuts. Refrigerate.
ut ice cream to thaw until softened. (Any flavor of ice cream will
ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer
ablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans
rumbs.
Spread the chocolate ice cream evenly over the crumbs.
yer with 2 cups softened ice cream. Freeze layers for 30 to
In tube or Bundt pan, place half of cake pieces.
Let ice cream get soft.
Spoon half of ice cream over cake.
Pour half of sauce over top.
Add rest of cake and ice cream.
Let ice cream melt into cake (about 1 hour).
Refreeze overnight.
Unmold on serving dish.
Serve remaining sauce over sliced ice cream cake. Delicious!
Prepare cake according to package directions; bake
f a 8-inch round cake pan with removeable side with
e inner side of the cake pan, packing them snugly together
uickly spread half the strawberry ice cream evenly in pan; cover with