Serves: 14
Total Calories: 928
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Oil bottom of a springform pan. In a food processor, grind the macaroon cookies to a fine texture. Sprinkle ½ of the cookie crumbs in bottom of pan. Cover with first ½ gallon of ice cream. Quickly spread a layer of fudge topping over the ice cream.
Sprinkle remaining crumbs over the fudge topping. Add second ½ gallon of ice cream. Quickly spread remaining fudge sauce over this. Crumble SKOR® Bars and sprinkle them over top. Cover with plastic wrap and freeze until ready to use, at least 3 or 4 hours.
TIP: For use as a Christmas dessert, sprinkle crushed peppermint candies on the cake in place of the candy bars.
This Layered Ice Cream Cake recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.
