I Scream, You Scream, We all Scream for Ice Cream!

For my birthday a few weeks ago,

I was presented with an

ice cream cake from Dairy Queen.

A couple of days later our daily paper's

recipe section had the directions

for making one.

Since my Mom's birthday was coming up

and she'd be here for a visit,

I decided to give it a try.

YOU SHOULD TOO!!!

I consider ice cream to be one

of the major food groups

and this recipe did not disappoint!

ICE CREAM CAKE

Two 1 and 1/2-qt. containers of ice cream

(two complementary flavors,

I used peanut butter and butter pecan

since these are my Mom's favorites.)

12 chocolate sandwich cookies, crushed

1c. jarred hot fudge sauce

Half of an 8-oz tub frozen

whipped topping, thawed

1/4c. purchased caramel sauce

1/2c.chopped toasted almonds, divided

Wrap the outside of a 9-inch spring form pan

with foil (to prevent leaks).

Allow 1 container of ice cream to sit

at room temperature for 10 to 15 minutes,

or until slightly softened.

In a medium bowl, mix all but

1/4c. of the chocolate sandwich cookies

and the hot fudge sauce.



In another bowl, stir together the whipped topping,

caramel sauce, and 1/4c. of the almonds.

Spread the full container of the softened ice cream

 into the bottom of the prepared pan.

Spread the ice cream so that it is flat,

even and has no air bubbles.

Top with the hot fudge mixture,

then freeze for 15 minutes.

While the cake freezes, allow the second flavor

of ice cream to soften at room temperature.

Spread the second flavor of ice cream

over the hot fudge mixture.

Spoon and spread the caramel-nut topping

over the second flavor of ice cream.

Sprinkle the top with the reserved

cookies and almonds.

Freeze until firm, at least 2 hours.

To serve, remove the sides and bottom

of the spring form pan and transfer

to a serving plate.

Makes 16 servings. 

(They're all gone...)

This week I'm linking with

Tasty Tuesdays at 33 Shades of Green

All Things Inspired at All Things Heart & Home

Foodie Friday at Designs by Gollum