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

• 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

1. Mix and bake brownies as directed on box in a 9x13 pan.
2. Cool completely.
3. Soften both ice creams.
4. Scoop chocolate out onto brownie, then spread it out in an even layer.
5. Warm hot fudge and pour over chocolate ice cream. Crush Oreos and spread over fudge.
6. If desired at this point you can freeze cake for 1 hour to make adding the next layers easier.
7. Scoop peanut butter ice cream over the Oreos and spread in an even layer.
8. Top with whipped topping and sprinkles, if desired.
9. Cover and freeze for at least 8 hours (or up to 24 hours) until firm.
10. 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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