Ice Cream Sandwich Cookie Cake
• 1 lb Frozen family size cake, thawed
• 3 cups Hood Cookies ‘n Cream Ice Cream, softened
• 4 ea Hood Ice Cream Sandwiches
• 7 oz Magic shells syrup
• 1 cup Mini chocolate chips
Directions
- Remove thawed cake from container and place a large piece of plastic wrap in the container so it hangs over the edge.
- Slice the pound cake into three long layers – bottom, middle, and top. Place the bottom layer back in the bottom of the plastic lined container.
- Add 1 Ѕ cup of Hood Cookies ‘n Cream Ice Cream to the pound cake and use the back of a spoon or a frosting spatula to evenly spread it over the cake.
- Top ice cream with the middle layer of pound cake and then top with 4 Cookies ‘n Cream Ice Cream Sandwiches.
- Add the final piece of pound cake and spread on the remaining 1 cup of Hood Cookies ‘n Cream Ice Cream.
- Cover the entire cake in magic shell and sprinkle with mini chocolate chips.
- Once shell has hardened, wrap up and store in the freezer for at least 1 hour. Slice and serve.
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