MINT-CHOCOLATE ICE CREAM CAKE

Mint-Chocolate Ice Cream Cake image

Frosty and impressive, this versatile ice cream cake is pretty enough for company, simple enough for a weeknight treat. Tint the whipped topping with food coloring or use different flavors of ice cream, extracts and cookie crumbs to suit different holidays or occasions. -Kathy Morrow, Hubbard, Ohio

Provided by Taste of Home

Time 15m

Yield 10 servings.

Number Of Ingredients 5

Ingredients

2 packages (10 ounces each) individual cream-filled chocolate cakes
3 cups mint chocolate chip ice cream, softened
12 Oreo cookies, crushed, divided
2 cups whipped topping
1/2 teaspoon mint extract, optional

Steps:

Line a 9x5-in. loaf pan with plastic wrap. Place 6 chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least 3 hours., Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap. , If desired, combine whipped topping and extract. Frost top and sides of cake with whipped topping. Sprinkle with remaining cookie crumbs.

Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 340mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.