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Pistachio Chocolate Ice Cream Cake




Source of Recipe


Internet


List of Ingredients




1 package chocolate pudding cake mix
2 pints Haagen Daz Pistachio Ice Cream
1 pint whipping cream
10 maraschino cherries
1 bottle chocolate hard shell
1/4 cup finely chopped chocolate covered heath bar
1/2 teaspoon pure vanilla extract
3 tablespoons granulated sugar



Recipe



Bake the cake and cool completely. Place one half of the cake in a 8" spring form pan in which the bottom and sides have been lined with wax paper. Freeze until firm. Spread 1 pint of softened ice cream over cake. Sprinkle with heal bar bits. Cover with other pint of ice cream. Place second half of cake on top. Press lightly. Cover and freeze completely.

The next day using a knife dipped in hot water remove the cake from the sping form pan. Whip heavy cream with sugar and pure vanilla extract until firm. Frost entire cake. Refreeze. Takeout of freezer and pour chocolate shell topping over. Place back in freezer. Place some whipped cream in a pastry bag and right before serving pipe out rosettes on top and place a cherry in the middle of each one. Serve.