Categories: frozen dessert
Ingredients
- 2 pints chocolate chip ice cream, softened
- 1 (18 1/4 oz.) pkg. dark fudge cake mix
- 1/2 cup butter or margarine, softened
Directions
- Line bottom of a 9-inch, round cake pan with aluminum foil. Spread ice cream in pan. Freeze until firm. Run a knife around edge of pan to loosen ice cream. Remove from pan. Wrap in foil and return to freezer.
- Line bottom of 2 (9-inch) round cake pans with aluminum foil.
- Place cake mix in a large mixing bowl. Add butter and mix until crumbs form. Place half the mixture in each pan. Press lightly.
- Bake at 350 degrees for 15 minutes or until browned around the edges. Do not over bake. Cool 10 minutes, remove from pans. Remove foil from layers; cool completely.
- To assemble, place 1 cookie layer on serving plate. Top with ice cream layer (peel off foil). Place second cookie layer on top. Wrap in foil and freeze 2 hours. To keep longer, store in an airtight container.