Christmas ice cream cake

With Ann Macey

CHICOPEE, Mass. (Mass Appeal) – No baking or cooking is required for this easy ice cream cake recipe! Ann Macey, Author of Ann’s Table for Two, showed us a quick way to freeze up a delicious Christmas ice cream cake!

Christmas Ice Cream Cake

Ingredients:
1 T. instant vanilla pudding mix
1 T. cold milk
2 T. finely crushed candy cane
1/4 tsp. peppermint extract
2-8 oz. tubs of whipped topping, thawed
10 frozen ice cream sandwiches

Directions:
Line a 5 cup Christmas mold with plastic wrap and set aside. In a large mixing bowl, combine pudding mix, milk, crushed candy cane, and extract with a wire whisk. Stir in 1½ cups of whipped topping and set aside. Cut each ice cream sandwich into 24 cubes and quickly add to whipped topping mixture and fold together. Pour mixture into prepared mold and cover with plastic wrap. Freeze for at least 45 minutes to set. Remove from mold onto serving plate and discard plastic wrap. Frost with remaining whipped topping and decorate as desired. Freeze until ready to serve. Yield: 6-8 servings.

NOTES: You may store the dessert in the freezer before frosting and frost and decorate when ready to serve bearing in mind that the dessert will melt quickly. If storing in the freezer for extended period of time, wrap in heavy duty foil. This recipe will yield extra whipped topping.

For even more quick and easy recipes visit Ann’s website AnnsTableForTwo.com.

Promotional Consideration Provided by Geisslers Supermarket.

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