Mint Chip Ice Cream Cake

This recipe is so simple, anyone can make it!

Ingredients:
1 Bag Oreo cookies
1 Container Mint Chip Ice cream
1 Container Cool Whip

Open Oreo cookies and place cream side down in bottom of 13x9 inch pan. Spread ice cream on top of the cookies. Freeze for 15-20 minutes. Spread Cool Whip on frozen Ice Cream. Crush left over cookie tops and sprinkle on Cool Whip. Store in the freezer until serving.

Enjoy!

Note: Take ice cream out of the freezer a few minutes before starting. It is easier to spread when slightly melted.

Turtle Dessert

Ingredients:
17 ice-cream sandwiches

1 (12 1/4 ounce) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup hot fudge topping, heated

Directions:
Place 8 1/2 ice cream sandwiches in a 13 x 9 inch baking dish.
Spread evenly with caramel topping, and sprinkle with 1 cup pecans.
Top with 2 cups whipped topping and remaining ice-cream sandwiches.
Spread remaining whipped topping evenly over sandwiches.
Sprinkle with remaining 1/4 cup pecans.
Cover and freeze at least 2 hours.
Let stand 5 minutes before serving; cut into squares and drizzle with additional fudge topping.
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This is a delicious dessert for all you cooks out there! It is very easy to make! You can have kids help too! I hope you all enjoy this as much as I did!

Summer Celebration Ice Cream Cake

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INGREDIENTS:
1 cup sugar
3 tablespoons butter melted
3 tablespoons orange yogurt
1 egg
1 teaspoon grated orange peel
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup baking cocoa
1 cup (6 ounces) semisweet chocolate chips
1-3/4 quarts vanilla ice cream, softened
4 to 6 squares (1 ounce each) semisweet chocolate
1 tablespoon shortening
Mixed fresh berries
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DIRECTIONS:
Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. Spread into prepared dish. Bake at 325 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Spread ice cream over cake. Cover and freeze for 3 hours or until firm. Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate. Yield: 9 servings.
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This is the picture of the example piece of cake. I did not make this piece...



And this is the one I made for Jack's Birthday...


Also I doubled the recipe to make the cake pictured above.

Believe me, it does not need to be doubled. It is very rich!

The crust is like a rich fudge! It was very yummy though! :)