Mud Slide Ice Cream Cake Food

MUD SLIDE ICE CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
• Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
• Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
• In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

CHOCOLATE MUDSLIDE ICE CREAM CAKE

Steps:

• Mix coffee granules and water; set aside. Whisk fudge topping and 1 cup COOL WHIP in medium bowl. Add dry pudding mix; stir 2 min. or until blended. Remove 1 tsp. of the coffee; reserve for later use. Add remaining coffee to pudding mixture; mix well. Stir in chopped cookies.
• Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long piece of foil; top with half the pudding mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with combined remaining COOL WHIP and coffee. Bring up foil sides; fold top and ends to make loose packet.
• Freeze 4 hours before serving.

MUD-SLIDE ICE CREAM CAKE

Steps:

• Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix cake mix, butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
• Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
• In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

MUD SLIDE ICE CREAM CAKE

Steps:

• 1. Heat oven to 350 degrees F ( 325 degrees F for dark or nonstick pan). Spray bottom only 13x9-inch pan with baking spray with flour.
• 2. In a large bowl, beat cake mix, butter and eggs with electric mixer on the medium speed until well blended. Spread batter in the pan.
• 3. Bake 19 to 24 minutes or until center is set( top will appear dry and cracked). Cool completely, about 1 hour.
• 4. Brush 2 tablespoons liqueur over the cake. Let ice cream stand at room temparature about 15 minutes to soften. Spread ice cream over the cake. Freeze 3 hours or until firm.
• 5. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in the freezer.