Ice Cream Sandwich Cookie Cake
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
- 16 oz. frozen pound cake, thawed
- 3 cups Hood Cookies 'n Cream Ice Cream, softened
- 4 Hood Ice Cream Sandwiches
- 7 ounces Magic Shells Syrup
- 1/4 cup mini chocolate chips
Directions
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STEP 1
Remove thawed cake from container and place a large piece of plastic wrap in the container so it hangs over the edge.
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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.
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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.
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STEP 4
Top ice cream with the middle layer of pound cake and then top with 4 Hood® Ice Cream Sandwiches.
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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.
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STEP 6
Cover the entire cake in magic shell and sprinkle with mini chocolate chips.
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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.
