Ice Cream Pyramid Cake – a delicious recipe with chocolate cake batter, vanilla ice cream, chocolate syrup, butterscotch ice cream topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
FOld OREO Pieces into cake batter.
2
Spread evenly onto 2 parchment-lined half sheet pans (or 1 parchment-lined half sheet pan for trial recipe).
3
Bake cakes as directed on package; cool completely.
4
Remove cakes from pans.
5
Remove parchment; discard.
6
Cut each cake crosswise in half to make a total of 4 (12x9-inch) rectangles (or 2 rectangles for trial recipe).
7
Spread 1/2 of the cake pieces with ice cream; top with remaining cake pieces.
8
Cover with plastic wrap; freeze until firm.
9
Cut each cake stack into 12 (4x3-inch) rectangles just before serving.
10
Cut rectangles diagonally in half to form a total of 48 triangles (or 24 triangles for trial recipe).
11
For each serving: Stand 2 cake triangles on dessert plate.
12
Top with 2 Tbsp.
13
chocolate syrup, 1 Tbsp.
14
butterscotch topping and 1/4 cup whipped topping.
15
Garnish with additional OREO Pieces, if desired.
1504
kcal
Calories
90
g
Fat
118
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 cups OREO Pieces-Medium, - Prepared chocolate cake batter, 3 qt. vanilla ice cream, softened, 3 cups chocolate syrup, and more.
Yes, Ice Cream Pyramid Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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