Ice cream cookie cakes

Yield: 4 servings

Measure Ingredient
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FROZEN COOKIE CAKE: Day before serving: Slice 1 pt. round carton vanilla ice cream into ½" slices. Alternate about 8 2¾" packaged chocolate wafers and icecream slices. Roll in waxed paper; shape and press into even roll. Remove waxed paper; roll in crumbs made from 6 chocolate wafers. Wrap again. Freeze overnight. To serve, slice diagonally. Makes 4 servings. ICE-CREAM COOKIE CAKE: Grate rind of 1 orange; squeeze out juice. Place 8 2 ¾" packaged chocolate wafers, quartered, in freezer tray of refrigerator.

Sprinkle on orange juice. Cover with 1 pt. soft vanilla ice cream; top with rind. Freeze until firm. Serve, cut into squares.

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