Sunday, June 8

Even Easier Ice Cream Cake

A variation of Becca's Summer Cake: I used a carton of strawberry ice cream, slightly softened and cut into 2 inch slices.  Slices were placed on top of previously frozen white cake layer, and corners trimmed to fit the round layer like a puzzle.  Use a spatula to smooth into place to fit the layer.  Top with second frozen layer.  Freezing the cake first makes it more stable and easier to handle.  Freeze the filled cake.

                      Thoroughly mix one small package of strawberry Jello with 12 oz. Cool Whip.
Frost the frozen cake with the now pink Cool Whip.
Freeze until ready to serve.

Decorations for this cake were added just before serving.

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