Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

Ice Cream Cake With Suzy Q's




Source of Recipe


Marlaoh






List of Ingredients



• 1 (8 count) box Hostess Suzy Q's
  
• 2 cups mint chocolate chip ice cream
  
• 1/2 teaspoon mint extract
  
• 2 cups frozen whipped topping, thawed
  






Instructions



1. Line a loaf pan with plastic wrap and over hang edges. Press 4 cakes into bottom of pan. Place loaf pan in freezer. Let ice cream stand at room temperature for 10 minutes until thickly spreadable. Remove pan from freezer. Spread ice cream over top of cake and to edges of pan. Press remaining 4 cakes on top of oce cream. Tightly cover top of cake with overhanging plastic wrap, freeze until fairly firm, 3 hours. Fold mint extract into whipped topping. Once cake feels firm, uncover top of cake. Invert onto platter, remove pan and plastic wrap. Frost sides and top of cake with whipped topping. Refreeze atleast 2 hours. Thinly slice and serve.
   
2. Yield: 10 servings