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Ice Cream Cake


Source: The Pampered Chef



  1. On Cutting Board, finely chop cookies, 2 to 3 at a time, using Food Chopper.
  2. Place butter in Small Micro-Cooker. Microwave on HIGH 30 seconds or until melted. Mix in cookie crumbs with Bamboo Spoon. Press crumb mixture onto bottom of Springform Pan. Freeze 15 minutes.
  3. Using Utility Knife, cut candy bars into 4 or 5 pieces; wrap in plastic wrap and freeze 10 minutes.
  4. Chop into small pieces using Food Chopper.
  5. Using Kitchen Shears, cut ice cream container(s) apart to expose block of ice cream.
  6. Using Crinkle Cutter, cut half of ice cream into 1-inch-thick slices. Arrange ice cream slices over cookie crust, cutting pieces to fit. Spread into a smooth layer with All-Purpose Spreader. Sprinkle with chopped candy bar. Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.
  7. Attach open star tip to Easy Accent Decorator. Fill tube with whipped topping and set aside.
  8. Run knife around edge of ice cream cake. Release collar from pan. Using spreader, lightly frost top and side of ice cream cake with remaining whipped topping. Decorate with whipped topping using decorator. Top with sprinkles.
  9. Freeze 1 hour or overnight.
  10. Once whipped topping is frozen, lightly cover cake with plastic wrap.
  11. To serve, cut into wedges using Slice 'N Serve. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)

Yield: 12 servings

Nutrients per serving: Calories 500, Total Fat 31 g



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