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    ICE CREAM COOKIE SANDWICH


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: ltlgranny

    List of Ingredients




    10-12 Servings

    2 pints chocolate chip ice cream, softened
    1 pkg Duncan Hines Dark Dutch Fudge Cake Mix
    1/2 cup (1 stick) butter OR margarine, softened

    Recipe



    Line bottom of 9" round cake pan with aluminum foil. Spread ice cream in pan; freeze until firm. Run knife around edge of pan to loosen ice cream. Remove from pan. Wrap in foil; return to freezer.

    Preheat oven to 350ºF. Line bottom of 2 - 9" round cake pans with aluminum foil.

    In large bowl, place cake mix; add butter; mix until crumbs form. Place 1/2 the cake mix in each pan. Press lightly.

    Bake 15 mins until browned around edges; do not overbake. Cool 10 mins. Remove from pans. Remove foil from cookie layers. Cool completely.

    Place 1 cookie layer on serving plate. Top with ice cream. Peel off foil. Place 2nd cookie layer on top. Wrap in foil; freeze 2 hrs. To keep longer, store in airtight container in freezer

 

 

 

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