DIY Ice Cream Cake

Yesterday was a special day here in our family.

It was Son No. 3's birthday!  He turned 14.  

How on earth did that happen???  

Time is flying by waayyy too fast.

For his special day, I decided to try a new - new to me - cake recipe.  He loves ice cream cake.  And frankly, they can be expensive and I'm personally not always fan.  For me, they tend to be too much ice cream and not enough cake.

Well, while perusing through some back issues of my Kraft Foods and Family magazines, a recipe caught my attention.  An ice cream cake made from ice cream sandwiches.  

It looked and sounded super easy.

I decided to give it a try.

Ice cream sandwiches, Oreo cookies, instant pudding, ice cream chocolate fudge topping and Cool Whip. Easy to find ingredients, and ingredients that have so many variations of themselves, one can create an ice cream cake to their liking. 

I stuck with the basics, for the exception of choosing chocolate and vanilla mixed ice cream sandwiches, and low fat and/or low sugar in as many of the components as I could find.  And, as you can see from the photos, I bought all store brand ingredients and they all worked out just fine.

I'm please to say this cake was a huge success!  Very easy to assemble, although, as you can imagine, you have to work pretty quickly so the sandwiches don't start melting too much.  

And it was extremely tasty!  Better then any ice cream cake I've ever purchased.  REALLY!!!

Below I've listed the ingredients and instructions, but if you'd like to view the info with video online, 

go here to Kraft's website.

Ingredients

1/2 cup hot fudge ice cream topping, warmed

1 tub (8 oz) Cool Whip, thawed and divided (I bought two and used part of the second tub when frosting the finished cake.)

1 pkg (3.9 oz) Jell-O Chocolate Instant Pudding

8 Oreo Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

Instructions

Pour fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

Freeze 4 hours or until firm.

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