Ice Cream Sandwich Cookie Cake

Ice Cream Sandwich Cookie Cake image



  • STEP 1

    Remove thawed cake from container and place a large piece of plastic wrap in the container so it hangs over the edge.

  • STEP 2

    Slice the pound cake into three long layers -bottom, middle, and top. Place the bottom layer back in the bottom of the plastic lined container.

  • STEP 3

    Add 1 1/2 cups of Hood Cookies 'n Cream Ice Cream to the pound cake and use the back of a spoon or a frosting spatula to evenly spread it over the cake.

  • STEP 4

    Top ice cream with the middle layer of pound cake and then top with 4 Hood® Ice Cream Sandwiches.

  • STEP 5

    Add the final piece of pound cake and spread on the remaining 1 1/2 cups of Hood Cookies 'n Cream Ice Cream.

  • STEP 6

    Cover the entire cake in magic shell and sprinkle with mini chocolate chips.

  • STEP 7

    Once shell has hardened, wrap up and store in the freezer for at least 1 hour. Slice and serve.

Per serving: Calories: 508, Carbohydrate: 62 grams, Fat: 27 grams, Saturated fat: 14 grams, Protein: 6 grams, Cholesterol: 78 milligrams, Sodium: 265 milligrams, Calcium: 93 milligrams.

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