With the holidays in sight I am always looking for holiday-like dessert recipes. Try this on for size....
1 box of Betty Crocker Chocolate Cake Mix
1 tube of Dreyer's Peppermint Ice Cream
3-4 tubes of cool whip, softened
5-6 candy canes, or multiple red striped candies all crushed up
Peppermint Extract
Prepare cake as box directs, and bake in two round cake pans. Let cool before removing. Invert cakes onto surface and wrap each round cake separately in foil or saran wrap. Let freeze, at least 4-5 hours. MEANWHILE, let the ice cream soften a bit, until pliable and easy to work with. Take one round cake pan and line it with saran wrap. Pour ice cream into cake pan just until it barely reaches the top of cake pan. Let freeze for another 4-5 hours. When ice cream is all frozen, take cakes and ice cream round out of freezer. Working quickly, place one chocolate cake on bottom of serving surface. Then invert ice cream round out and place that on top of cake. Now, top the entire thing off with the other chocolate cake round. Using the softened cool whip, mix a few drops of Peppermint Extract in, blending, and frost the entirety of the ice-cream cake. When finished, sprinkle the crushed candy canes all over. Freeze until time to serve.
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