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Ice Cream Sandwich Look-Alike Cake
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Ice Cream Sandwich Look-Alike Cake

6 Hours
30 Min Prep
6 Hr Cook
It's an ice cream sandwich. Wait, no it's just our unbelievably tasty Ice Cream Sandwich Look-Alike Cake that's sure fool and delight your guests.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1/4 cup milk
1-3/4 qt. (7 cups) vanilla ice cream, slightly softened
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into small pieces
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
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Let's Make It
1
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix and milk into batter before pouring into prepared pan. Cool 10 min. Use foil handles to remove cake from pan; cool completely. Peel foil off sides of cake, leaving foil on bottom of cake.
2
Cut rounded top off cake; reserve for snacking or another use. Cut remaining cake horizontally in half. Carefully remove top layer.
3
Spread ice cream evenly onto bottom cake layer; cover with remaining cake layer. Bring foil up side and over top of cake to completely cover cake. Freeze 4 hours or until ice cream is firm.
4
Microwave semisweet chocolate and COOL WHIP in microwaveable bowl on HIGH 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 min.
5
Remove foil from frozen cake; place cake on serving plate. Top with COOL WHIP mixture; smooth top. When COOL WHIP mixture is almost firm, use rounded end of wooden spoon to poke holes in COOL WHIP mixture to resemble top of ice cream sandwich.
Kitchen Tips
Size Wise
This fun dessert is sure to delight both family and friends alike when you share it at your next family party or gathering.
Note
If you can't fit a 13x9-inch pan in your freezer, prepare and bake cake as directed. Cut rounded top off cake. Cut remaining cake lengthwise, then crosswise in half. (You will have 4 smaller cakes.) Cut each cake horizontally in half. Top each bottom cake layer with 1/4 of the ice cream; cover with remaining cake layers. Wrap cakes individually in foil. Freeze as directed. To serve, spread 1/4 of the COOL WHIP mixture onto top of each cake, then continue as directed.
Variation
Mix and match cake mix, pudding mix and ice cream flavors to suit your taste. For example, match a yellow cake mix with 1 pkg. (3.4 oz.) JELL-O Banana Cream Flavor Instant Pudding and chocolate ice cream. Or, match a white cake mix with 1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding and strawberry ice cream.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 16g
21%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 260mg
11%
Total Carbohydrates 33g
12%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 4g
8%
Vitamin A
4%
Vitamin C
0%
Calcium
8%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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