To Die For Ice Cream Cake...

I made this recipe a couple weeks ago for my mom/brother/Justin's birthday (their birthdays are three days in a row!). It was a HUGE hit. I've always loved ice cream cakes and when I found and adapted this recipe, I knew I would be making it for years to come. You can mix cake and ice cream flavors to come up with one that really suits your taste. Enjoy!

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Freezing

TIME: 4-6 hours

INGREDIENTS:
One box of cake mix (any flavor)
One jar of hot fudge (preferrably in the squeeze bottle)
One carton of ice cream (any flavor)
One container of Cool Whip
2 cups of crushed oreos (or other cookie)

DIRECTIONS:
Begin by letting the icecream thaw on the counter until it is soft and spreadable. In the meantime, take out two 8" round cake pans and line them with parchment paper. (Don't worry if the paper crinkles.) In one of the cake pans, spread out about 1/3 of the ice cream in the bottom of the pan. Cover with a layer of hot fudge (heated slightly so its spreadable) and then finally add a thin layer of the crushed oreos. Freeze covered until solid. Repeat process in the same cake pan.

While the ice cream mix is freezing, take the other lined cake pan and bake the cake (according to the directions on the package) using the cake mix. You will only need a thin layer of cake so don't use all of the cake batter. (I used the extra batter to make a few cupcakes!)Once the cake is completely cooled, flip it onto the dish you want to serve the cake on. Next, take the icecream out of the freezer and flip it onto the top of the cake (this is where the parchment paper comes in handy!). For the icing, whip together equal parts of cool whip and icecream. Frost cake, cover, and return to freezer until the icing sets.