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August 2007 Issue
Easy Ice Cream Cake
by Ronda L. Halpin
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About a year ago, I went to a well-known chain to get an ice cream cake for a friend for her birthday and nearly passed out when I saw the prices. Suddenly, something inside me snapped and I decided that I really should not pay more for a frozen cake than I was for the main course of an elegant dinner I was making. On that particular occasion, I ended up making a fruit tart instead of opting for the expensive frozen dessert. However, the experience stayed with me and I kept thinking about how to solve the dilemma in my own home.

This month, I share the solution. For the cost of a tub of frozen whipped topping, a package of instant pudding mix and some ice cream sandwiches, you can put together a simple ice cream cake that will impress. It takes about 15 minutes to put together. That's right ... 15 minutes! You can mix and match flavors of pudding, whipped topping and ice cream sandwiches, but tried and true as the recipe states is truly divine.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Easy Ice Cream Cake

  • 12 oz. frozen whipped topping, thawed
  • 1 pkg. Oreo flavored instant pudding
  • 1/2 c. skim milk
  • 12 ice cream sandwiches
Combine half of the whipped topping with the pudding mix and skim milk. Mix for 2 minutes on the medium speed of a mixer. Set aside.

On a sheet of aluminum foil measuring 12" X 24", arrange 4 of the ice cream sandwiches in a line. Pour half of the pudding mixture over the top and spread evenly. Add another layer of pudding and repeat the process until you have used all the pudding mixture and ice cream sandwiches.

Using a long knife, spread the remaining whipped topping over the top and sides of the ice cream cake. Carefully fold up the edges of the aluminum foil, creating a block. Freeze the cake for at least 4 hours before slicing and serving. Store any leftovers in the freezer.

  • Yields: 12 servings
  • Preparation Time: 15 minutes plus 4 hours freezing
 


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