Easy Chocolate Ice Cream Cake(Makes 12 Servings)

1. 1

   Prepare and bake cake mix as directed for 13 x 9-inch pan. Cool slightly.

2. 2

   Turn out onto aluminum foil-covered baking sheet. Cool thoroughly and set aside.

3. 3

   In large bowl, combine sweetened condensed milk, 2/3 cup syrup and chopped almonds.

4. 4

   Fold in whipped cream.

5. 5

   Line 13 x 9-inch pan with aluminum foil, extending foil above side of pan.

6. 6

   Pour chocolate mixture into pan.

7. 7

   Cover and freeze 6 hours or until firm.

8. 8

   Lift out of pan with foil, turn out evenly on top of cake.

9. 9

   Trim ice cream to fit cake.

10. 10

    Quickly frost top and sides with whipped topping.

11. 11

    Drizzle with syrup.

12. 12

    Return to freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.