Red White And Blue Ice Cream Cake Food

RED, WHITE AND BLUE ICE CREAM SANDWICH CAKE

Steps:

• Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes.
• Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping.
• Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve.

RED, WHITE & BLUE ICE CREAM CAKE

Steps:

• Microwave cream cheese in medium microwaveable bowl on HIGH 40 sec. Gradually whisk in milk. Add dry pudding mix; stir 2 min. (Mixture will be thick.) Gently stir in 1 cup COOL WHIP. Spoon half the cream cheese mixture into separate bowl; stir in red food color. Stir blue food color into remaining cream cheese mixture.
• Place 4 ice cream sandwiches, side by side, on 24-inch-long sheet of foil; cover with blue pudding mixture. Repeat layers once, using red pudding mixture. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Loosely fold foil to make packet.
• Freeze 4 hours or until firm. Remove foil from dessert before serving; sprinkle with colored sugars.

RED, WHITE AND BLUE ICEBOX CAKE

Steps:

• Beat cream cheese and dry pudding mixes in large bowl with mixer until blended. Gradually beat in milk. Gently stir in COOL WHIP.
• Break whole graham crackers crosswise in half. Arrange 15 graham squares in single layer on bottom of 13x9-inch pan; cover with layers of 1/3 each of the pudding mixture, strawberries and blueberries. Repeat all layers twice.
• Refrigerate 4 hours. When ready to serve, melt chocolate as directed on package; drizzle over dessert.

RED, WHITE AND BLUE ICE CREAM CAKE WITH WHIPPED CREAM FROSTING

Steps:

• CAKE:.
• reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
• To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming.
• Add the sour cream and vanilla extract and mix until well incorporated.
• Add the egg whites and mix until well combined.
• Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined.
• Add the milk and water and mix until well combined.
• Add the remaining dry ingredients and mix until well combined.
• Spread the cake batter evenly into the bottom of the prepared pan.
• Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
• When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans.
• Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans.
• Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half.
• Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely.
• Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color.
• Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm.
• Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer.
• Remove the red layer from it's pan and set on top of the white ice cream layer. Place cake back in the freezer.
• STABILIZED WHIPPED CREAM FROSTING:.
• Add gelatin to cold water in a bowl.
• Set this over a saucepan with boiling water until the gelatin is clear.
• Cool to room temperature.
• Meanwhile whip the cream until it is medium thick.
• With the mixer still on, pour gelatin into the center of the cream.
• Continue to whip. Add the powdered sugar and vanilla extract.
• Continue whipping until cream is in soft peaks.
• At this point you can add food coloring, keeping half white and half red.

RED, WHITE, AND BLUE ICE CREAM PIE

Steps:

• Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
• Top with half of the sliced strawberries.
• Freeze for one hour.
• Top with the strawberry ice cream and smooth to form an even layer.
• Top with half of the blueberries.
• Freeze for two hours.
• Top with the whipped cream and the remaining berries.
• Serve immediately, or cover and freeze for up to 48 hours before serving.
• Let the pie sit in the refrigerator for 30 minutes before cutting and serving.