PEPPERMINT PATTY ICE CREAM CAKE

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Peppermint Patty Ice Cream Cake image

This fancy-looking cake can be prepared in a flash on a rainy day and stored in the freezer for later use," remarks Nancy Horsburgh of Everett, Ontario. "It's light, minty and a real hit with guests who think you're showing off!"

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 16 servings.

Number Of Ingredients 6

1 prepared angel food cake (8 to 10 ounces)
1 quart vanilla ice cream, slightly softened
6 chocolate-covered peppermint patties (1.5 ounces each), chopped
1/2 cup chopped pecans
1/8 teaspoon peppermint extract
Green food coloring, optional

Steps:

  • Split cake into three horizontal layers; place bottom layer on a serving plate. , In a bowl, combine ice cream, peppermint patties, pecans, extract and a few drops of food coloring if desired. Spread a third of the mixture over bottom cake layer. Top with a second cake layer and another portion of ice cream mixture; repeat layers. , Cover and freeze for up to 1 month. Remove from the freezer just before serving.

Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber).

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