Strawberry Crunch Bar Ice Cream Cake

• Vegetarian

• Baking & Spices

  • 4 cup Powdered sugar
  • 1 tbsp Vanilla
  • 1 box White cake mix

• Snacks

  • 7 oz Strawberry wafers
  • 7 oz Sugar cookies

• Dairy

  • 1 cup Butter
  • 2 tbsp Milk

• Frozen

  • 48 oz Strawberry ice cream

Found on cincyshopper.com

Description

Ingredients

• 1 box White Cake Mix (plus box ingredients)
• 7 oz Sugar Cookies
• 7 oz Strawberry Wafers
• 1 cup softened Butter
• 4 cup Powdered Sugar
• 1 tbsp Vanilla
• 2 tbsp Milk
• 48 oz Strawberry Ice Cream

Directions

• Prepare cake per box directions for 2 layer cake using 9 pans.
• Allow to cool.
• Line 9 pan with aluminum foil and spread slightly softened ice cream into pan.
• Place in freezer for 2 hours.
• Crush each type of cookies in food processor. Then mix together in large bowl.
• Beat butter until creamy. Slowly add in powdered sugar and vanilla.
• Add milk as needed to achieve spreading consistency.
• Line a baking pan (that will fit in freezer) with parchment paper.
• Frost one side of one of the cakes and sprinkle with crushed cookie mixture.
• Place that cake, frosting side down, in center of prepared pan.
• Remove ice cream from freezer; remove from pan and remove foil.
• Place ice cream disk on top of cake on prepared pan.
• Place remaining cake on top of ice cream layer.
• Frost all three layers with icing, covering completely.
• Sprinkle crushed cookies over frosting and gently press in place.
• Place cake in freezer for at least 2-3 hours.
• You can optionally garnish with whipped topping and strawberries.