BROWNIE BOTTOM ICE CREAM CAKE RECIPE
Alright, people, there’s a new cake in town. I love a classic cake just as much as the next gal (probably quite a bit more, actually), but there’s always room for a new take on cake, right? Technically, this dessert doesn’t have an ounce of cake in it – we’re just calling it cake because that’s what it looks like. It’s in a 9×13 pan and has sprinkles on top, after all. But that’s where the resemblance ends. So what’s this “cake” really made of?
Ingredients
Instructions
Ingredients
- 1 box Duncan Hines Family Size fudge Brownie Mix
- 2 Eggs
- Water & Oil as Directed on Box
- 1.5 quart Chocolate Ice Cream
- 1.5 quart Peanut Butter Ice Cream
- 16 Oreos
- 1 cup Hot Fudge
- 8 oz Frozen Whipped Topping thawed
Instructions
- Mix and bake brownies as directed on box in a 9x13 pan.
- Cool completely.
- Soften both ice creams.
- Scoop chocolate out onto brownie, then spread it out in an even layer.
- Warm hot fudge and pour over chocolate ice cream. Crush Oreos and spread over fudge.
- If desired at this point you can freeze cake for 1 hour to make adding the next layers easier.
- Scoop peanut butter ice cream over the Oreos and spread in an even layer.
- Top with whipped topping and sprinkles, if desired.
- Cover and freeze for at least 8 hours (or up to 24 hours) until firm.
- Slice and serve. If cake has been frozen for 24 hours or more, you may need to let it rest on the counter for 15 minutes to soften a bit before slicing.
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