Line 9 inch round cake pan with plastic wrap. Arrange cookies in bottom of pan. Spread ice cream over cookies. Reserve 1/2 c. fudge sauce. Pour remaining fudge sauce over ice cream. Mix candy into whipped topping. Spread whipped topping mixture over fudge sauce in pan. Drizzle with reserved fudge sauce. Freeze 4 hours or overnight. Lift cake out of pan; peel off plastic wrap. Let stand 10 minutes. Top with additional candy, if desired.
Originally Submitted
11/26/2013
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