Cake, cookies, and ice cream. With these goodies in the ingredient list, this minty frozen dessert is bound to be a hit.

Source: Family Circle

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Recipe Summary

prep:
20 mins to 1 hr
freeze:
4 hrs
Servings:
16
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Ingredients

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Directions

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  • Cut mint chocolate chip ice cream in half crosswise. Return half to freezer. Soften other half of ice cream in bowl until spreadable consistency, similar to peanut butter. Line 8 x 8 x 2-inch metal baking pan with plastic wrap. Spread softened ice cream into pan. Freeze 1 hour.

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  • Crush 12 creme wafers in plastic bag. Transfer fudge topping to microwave-safe bowl. Microwave on high until heated through but not hot, about 30 seconds. Pour half the topping (about 3/4 cup) into small bowl; add crushed cookies.

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  • Coat 9 x 9 x 2-inch square metal baking pan with nonstick cooking spray. Line bottom and sides with plastic wrap. Line bottom of pan with waxed paper; coat paper with spray.

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  • Line edges of 9-inch pan with cookies, alternating remaining creme ones with oval-shaped sandwich cookies; 1 oval cookie will remain.

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  • Pour mixture of fudge topping and crushed cookies into bottom of cookie-lined pan; spread evenly to touch cookies. Freeze 20 minutes or until topping is almost solid.

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  • Turn cake on long side, with top of loaf to right. Trim crown to level. Slice cake lengthwise into 4 equal slices, 1/2 inch thick.

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  • Remove 2 pans from freezer. Invert ice cream square into cookie-lined pan; remove wrap; spread ice cream slightly toward edges. Freeze 45 minutes. Top with 2 cake slices, side-by-side. Freeze 45 minutes. Heat remaining fudge topping until fluid but not hot. Spread over top of cake layer in pan. Freeze 45 minutes.

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  • Remove remaining ice cream from freezer; transfer to bowl and stir until spreadable. Spread over fudge topping layer in pan. Top with remaining cake. Cover with plastic wrap. Freeze overnight or until firm.

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  • Remove plastic wrap from top of ice cream cake. Invert cake onto platter. Remove pan, plastic wrap and waxed paper. Crumble last mint cookie; sprinkle on top of cake. Makes 16 servings.

Nutrition Facts

545 calories; total fat 25g; saturated fat 14g; cholesterol 84mg; sodium 370mg; carbohydrates 72g; fiber 2g; protein 7g.

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