Lemon Ice Cream Cake

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   ["Allow ice cream or sherbet soften slightly.", "Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.", "Preheat oven to 350u00b0F.", "Grease and flour bottom only of 2 9-inch pans.", "Blend cake mix with egg whites, water and lemon extract.", "Beat according to instructions on the box.", "Pour into the 2 pans, dividing evenly.", "Bake 30 minutes or until toothpick comes out clean: the top should ""spring"" back, when lightly touched in the center.", "Cool 10 minutes in pan, then invert onto wire rack.", "Cool completely.", "Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).", "Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.", "Mix food color into Cool Whip at this time, if you choose to.", "Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.", "Push down lightly for the ice-cream to adhere better to the cake rounds.", "Cover the cake with Cool Whip, making swirls with a spatula.", "Sprinkle with lemon strips.", "Return to the freezer until ready to serve depending on the setting of your freezer."]

* Per serving · 4 servings · Values may vary.