Ice Cream Cake

1. 1

   Line 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan with plastic wrap, with plastic overhanging edges.

2. 2

   Remove wrapping from 8 cakes.

3. 3

   Press 4 cakes into bottom of pan, so the long sides of the individual cakes are parallel with short end of loaf pan (cakes will fit snugly in pan).

4. 4

   Place loaf pan in freezer while softening ice cream.

5. 5

   Let ice cream stand at room temperature for 10 minutes, stirring until consistency of cream cheese.

6. 6

   Once ice cream is thickly spreadable, remove pan from freezer.

7. 7

   Spread ice cream over top of cakes and to edges of pan.

8. 8

   Press remaining 4 cakes gently on top of ice cream, arranging in same manner as first layer.

9. 9

   Tightly cover top of cake with overhanging plastic wrap.

10. 10

    Freeze until fairly firm, about 3 hours.

11. 11

    Fold mint extract, if using, into thawed whipped topping.

12. 12

    Once cake feels firm to the touch, uncover top of cake.

13. 13

    Invert onto platter; remove pan and plastic wrap.

14. 14

    Frost sides and top of cake with thawed whipped topping.

15. 15

    Refreeze for at least 2 hours or overnight.

16. 16

    Thinly slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.