GINGERBREAD ICE CREAM CAKE
Easy recipe for a different holiday season treat. I love the no-brainer quality of this :) From makinglifebetter.com. Prep time includes freezing time.
Provided by Pinay0618
Categories Frozen Desserts
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350°. Prepare cake mix according to package directions, baking in 8-inch baking pan. On wire rack, cool completely. Remove cake from pan; set aside. Clean same baking pan, then line with aluminum foil; set aside.
- Cut cake horizontally in half. Place bottom half of cake in pan, cut-side-up, then top with Breyers All Natural Butter Pecan Ice Cream, pressing to form an even layer. Gently press on top half of cake, cut-side-down. Cover and freeze 4 hours or overnight. Lift cake from pan using foil; remove foil. Let stand 10 minutes before serving. Just before serving, sprinkle with confectioners sugar.
Nutrition Facts :
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