It’s August! I’m in as much of a state of disbelief as you are. This month’s theme is Celebrate! I’m turning the big 3-0 at last, and anyway, it’s summer — we need to get our party on. All the recipes this month will be cake-related, since cake is my favorite and so are you.
James’ mom makes an ice cream cake like this one, except with chocolate fudge instead of cherry frosting in the middle. Since chocolate and cherries make me weak in the knees, I concocted a fluffy cherry-vanilla center. Using ice cream sandwiches as the base, this impressive-looking (and tasting!) cake takes all of 10 minutes to whip up.
Makes two small cakes or one large cake.
12 ice cream sandwiches
16 oz. Cool Whip
10-12 oz. cherry pie filling (about half the can, as desired)
1 box instant vanilla pudding (1.5 oz)
1. In a large bowl, gently fold together the cherry pie filling and 8oz (half the container) of Cool Whip. Add the vanilla pudding packet until completely combined.
2. On a piece of parchment paper, lay out three ice cream sandwiches. Top with cherry/Cool Whip/pudding filling. Repeat with a layer of ice cream sandwiches, another layer of frosting, and another layer of ice cream sandwiches.
3. Cover the entire cake in the leftover plain Cool Whip. Freeze at least 4 hours before serving.
I like to make a small cake (6 ice cream sandwiches) and reserve the frosting and Cool Whip to make another small cake later on, but you can make one big cake using all 12 ice cream sandwiches at once if you’re having lots of people over. You popular person, you.
P.S. More cherry and chocolate goodness.