br>To make the sponge cake, beat egg yolks, sugar and
nd attach pan sides.
Crust: Pulse crackers and nuts in
Let ice cream soften while preparing crust.
Crush Oreos (reserving 1/4 to 1/2 cup crumbs).
Mix margarine and crumbs and pat evenly in a 13 x 9 x 2-inch pan.
Spread ice cream on crust. Pour chocolate syrup over ice cream.
Spread Cool Whip on top. Sprinkle nuts and reserved cookie crumbs on Cool Whip.
Keep in freezer.
he amount of ice cream necessary for this mountain cake. You will probably
Use a container with a top.
Crunch Oreo cookies in the bottom of container.
Spread enough melted butter to cover the cookies. Spread thawed ice cream over cookie crumbs.
Put hot fudge in microwave until melted, then cover the ice cream.
Crunch more Oreo cookies over the fudge and cover with Cool Whip.
Cover the ice cream cake with lid and put in freezer.
Leave in freezer 2 to 3 hours, then serve!
an to aid when releasing cake from pan). Cut a 1
cked edge.
Spoon the oreo cookie crumbs into the
ith parchment paper.
Divide ice cream into 3 portions. Return 2
br>Spread a layer of ice cream over the cookies.
Repeat
old lime syrup in an ice cream machine, following the manufacturer's
utter; stir to combine. Press crust into the bottom of a
Remove ice cream from freezer and allow to soften slightly. Crush cookies until fine crumbs.
Using a glass baking dish, spread
a thin layer of cookie crumbs in bottom.
Spread softened ice cream on top of crumbs.
Do this until ice cream and cookie crumbs are gone.
Spread a generous layer of Cool Whip to \"ice\" your ice cream cake and garnish with cookie crumbs.
Place cake back into freezer until ice cream is again firm.
Enjoy!
>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
ablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans
hile cake is baking let the ice cream soften a bit.
Spread ice cream
Mix the first 5 ingredients together, using 2 cups Rice Chex. Reserve 1/2 cup Rice Chex for topping.
Press into a 13 x 9-inch pan
and
freeze.
Soften
vanilla ice cream. Spread over
crust. Freeze.
Pour
chocolate
syrup
on
ice
cream. Sprinkle remaining Rice Chex on top and freeze.
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