Sunday, December 14, 2008

Cookies and Cream Ice Cream Cake

1 white cake mix (could also use chocolate) and ingredients listed on box
Cookies and cream ice cream
1 small package pudding
1/2 C. milk
12 oz. whipped topping
Crushed Oreos

1. According to package instructions, bake cake in two 9" round cake pans. Remove from oven and let sit for about 5 minutes. Remove from pans and allow to cool completely.
2. Place a generous amount of cookies and cream ice cream between layers. I opened the carton from the side and used a knife to cut the ice cream into slices. You could also melt the ice cream a little bit and spread it between the layers, but I found the slicing method to be less messy and much easier.
3. Mix together pudding mix and milk. Make sure that the pudding is all dissolved. It will be really thick.
4. Gently fold in whipped topping. Frost the cake with the pudding and whipped topping mixture.
5. Garnish with a generous amount of crushed Oreos. Cover cake and place it in the freezer. Enjoy!

Notes: This is something that I just came up with quick. I am sure there are many variations that would make this even better!