DQ Ice Cream Cake

By srumbel

It's fun to mix up the ice cream flavors and candy bars to make a completely different cake. (I used peanut butter ice cream with crushed peanut butter cups for my dad's cake and Butterfinger candy bars with a "candy bar explosion" flavored ice cream.
from loriannsfoodandamp

Ingredients

• Crust:
• 18 Chocolate & Cream Filled Sandwich Cookies
• 3 Tablespoons Butter
• Cake:
• 2- 1.75 Quart Flavored Ice Cream. Use 2 different kinds (Moose Traxx, Peanut Butter,Vanilla, Chocolate)
• 2 Favorite Large Candy Bars, Chopped. (Butter Finger, Snickers, Peanut Butter Cups)
• 12 Ounces Frozen Whipped Topping, Thawed
• Caramel or Fudge Ice cream Topping
• Chocolate Syrup

Preparation

Step 1

•To Make Crust:
•In sealed ( gallon size) Ziploc Bag, crush cookies until crumbly. Melt butter and mix with cookie crumbs. Press Crumb Mixture onto bottom of a 9" Springform Pan. Freeze for 15 Minutes

•To Make Cake:
•Set out ice cream on counter to soften for approx. 20-30 minutes. Ice cream should be soft, not liquefied. Spread one container of softened ice cream over the cookie crust until smooth. Sprinkle with Chopped Candy Bar and drizzle with fudge or caramel ice cream topping. Top with 2nd container of ice cream. Smooth. Cover with Aluminum Foil and Freeze for 3 Hours or Overnight.

•Topping:
•Once frozen, Remove the cake from pan by running a water dipped knife around the edge of the ice cream cake. Release Collar from Pan. Frost top and sides of cake with thawed whipped topping. Freeze for 1 Hour. When ready to serve, sprinkle cake with additional toppings, (candy bars, cookies, be creative!) and drizzle with chocolate syrup.

•Place Cake in Refrigerator 10 minutes before slicing. Serves 12