Layered Ice Cream Cake


Serves: 14
Total Calories: 928
Prep time:
Total time:

Ingredients

1 (13-ounce) package Mothers Macaroon Cookies
2 (1/2-gallon) cartons ice cream different flavors that work well together, slightly softened
1 (16-ounce) jar hot fudge ice cream topping
4 to 5 (1 1/2-ounce) bars SKOR candy bars

Directions:

Oil bottom of a springform pan. In a food processor, grind the macaroon cookies to a fine texture. Sprinkle ½ of the cookie crumbs in bottom of pan. Cover with first ½ gallon of ice cream. Quickly spread a layer of fudge topping over the ice cream.

Sprinkle remaining crumbs over the fudge topping. Add second ½ gallon of ice cream. Quickly spread remaining fudge sauce over this. Crumble SKOR® Bars and sprinkle them over top. Cover with plastic wrap and freeze until ready to use, at least 3 or 4 hours.

TIP: For use as a Christmas dessert, sprinkle crushed peppermint candies on the cake in place of the candy bars.

Nutritional Facts:

Serves: 14
Total Calories: 928
Calories from Fat: 769

This Layered Ice Cream Cake recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.


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