Page 142 - Betty Crocker - Halloween Cookbook

Dirt Ice Cream Cake

PREP TIME: 25 Minutes • START TO FINISH: 3 Hours 55 Minutes • 24 servings

¹ ⁄ ₂ gallon (8 cups) cookies 1. Line bottom and sides of 13x9-inch pan with waxed paper, leaving
’n cream ice cream, about 2 inches of waxed paper overhanging all sides of pan. Press ice
softened
cream evenly in pan. Cover with plastic wrap; freeze 2 hours or until firm.
1 box devil’s food cake mix
with pudding in the mix 2. Heat oven to 350°F. Grease bottom only of another 13x9-inch pan
with shortening or cooking spray; line pan with cooking parchment
Water, vegetable oil and
eggs called for on cake paper. Make and bake cake mix as directed on box, using water, oil and
mix box eggs. Cool 10 minutes; run knife around side of pan to loosen. Place
1 box (6-serving size) cooling rack upside down over pan; turn rack and pan over. Remove
chocolate instant pudding pan and paper. Cool cake completely, about 1 hour.
and pie filling mix 3. Beat pudding mix and milk with wire whisk 2 minutes; let stand
2 cups milk 3 minutes. Cover; refrigerate 1 hour.
20 creme-filled chocolate 4. Split cake horizontally to make 2 layers. Return bottom layer of cake
sandwich cookies, to pan. Use waxed paper to lift ice cream from pan. Place ice cream on
crushed
top of cake layer; top with remaining cake layer.
1 package (8.4 oz) gummy
worm candies 5. Spread pudding evenly on cake. Sprinkle with cookie crumbs and
gummy worm candies. Serve immediately. Store covered in freezer.

1 Serving: Calories 360; Total Fat 16g (Saturated Fat 6g); Sodium 313mg; Total Carbohydrate 52g
(Dietary Fiber 1g); Protein 5g Exchanges: 3 Other Carbohydrate, ½ Milk, 2 Fat Carbohydrate
Choices: 3½

Betty Crocker Halloween Cookbook 140 • Spooky Cupcakes & Cakes
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