Black Forest Ice Cream Cake

By carvalhohm

Ingredients

• 1 (19.6-ounce) frozen chocolate layer cake, cut into 14 even slices (Do not thaw)
• 1 quart black cherry ice cream, slightly softened
• 1 (16-ounce) jar hot fudge sauce, divided, reserving 2 tablespoons for drizzling
• 1 (8-ounce) container frozen whipped topping, thawed
• 12 maraschino or fresh cherries

Details

Adapted from mrfood.com

Preparation

Step 1

Place half cake slices in an 8x8-inch baking dish, arranging to fit tightly. Spread ice cream evenly over cake. Spoon half hot fudge sauce over ice cream and top with remaining cake slices. Spoon remaining hot fudge sauce over cake then top with whipped topping.

Cover with plastic wrap and freeze 3 to 4 hours, or overnight.

Remove from freezer 5 to 10 minutes before serving. Warm reserved hot fudge sauce, drizzle over cake, and garnish with cherries.