Serves: 14
Total Calories: 928
Prep time:
Total time:
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 The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.
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