lour a 15x10-inch jelly roll pan, and set aside.
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
Grease 2 jelly roll pans.
Line bottoms with waxed paper and grease and flour.
Beat eggs until thick in large bowl.
Mix in water; add cake mix.
Pour batter into pans.
Bake in 350\u00b0 oven until cake begins to pull away from sides of pans, about 15 to 18 minutes.
Invert on towels.
Cool 8 to 10 minutes, no longer. Spread cakes with ice cream; sprinkle with your choice of berries, pressing lightly into the ice cream.
Roll up and freeze.
Slice and garnish with fresh berries.
ith powdered sugar.
Roll up jelly roll shape.
Let cool
-INCH jelly roll-pan with
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
ith parchment paper.
Divide ice cream into 3 portions. Return 2
br>Spread a layer of ice cream over the cookies.
Repeat
>Spread the chocolate ice cream into an even
old lime syrup in an ice cream machine, following the manufacturer's
ne a 15x10-inch jelly roll pan with waxed paper.<
0 inch jelly roll pan.
Prepare chocolate cake mix according to
0 x 1-inch jelly-roll pan with nonstick cooking spray
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.
>Prep the ice cream:
Let the vanilla ice cream soften for
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