1 pkg. devil’s food cake mix

1 lg. tub Cool Whip

1/2 gallon ice cream, softened

Make cake according to direction. Put batter into two pans to bake. Cool and then spread the icecream between layers of cake. Use Cool Whip to frost the cake. Freeze for 1 hour before serving.

1 pkg. double stuff Oreos

1 pt. each: chocolate, vanilla and coffee ice cream

Let the ice cream soften at room temperature for 30 minutes. Crumble up the cookies and add to 9 x 13 x 2 inch pan and cover bottom completely. Layer ice cream over cookie crumbs with a spatula. Add another layer of cookie crumbs, cover with foil and place in freezer.

1 pkg. Oreo cookies, crushed in food processor

1/2 gallon vanilla ice cream (square container)

1 jar caramel topping

Small container of Cool Whip

In a 9×13 inch pan, press the cookies to form a crust. Cut ice cream into 1 inch thick slices. Layer over cookies. Spread caramel sauce over top, and then cool whip. Add crumbs. Freeze for 3 hours.

10″ baked angel food cake

1 qt. strawberry ice cream

1 qt. chocolate ice cream

Cool Whip or 2 c. heavy cream, whipped

Slice cake into two layers. Let the ice cream soften, and spread between the layers. Freeze for 2 hours. Remove to spread Cool Whip as an icing over cake. Then, freeze firmly before serving.

Cream Puffs

1 qt. vanilla ice cream

1/2 gallon raspberry sherbet

Sanders Hot Fudge Sauce

Angel Food cake pan

Soften ice cream and sherbet. In an angel food pan, add a layer of cream puffs. Spread 1/2 of sherbet over top. Add another layer of cream puffs. Add vanilla ice cream. Repeat to use remaining sherbet.

Put remaining cream puffs over top of cake. Let freeze. Unmold from pan, slice, top with fudge, and serve.

60 Ritz crackers

1 stick butter

1/2 ga. vanilla ice cream

1/2 c. milk

2 pkgs. instant coconut cream pudding (3 1/8 oz.)

1 Cool Whip (8 oz.)

In a pan, melt the butter. Remove to mix with crumbled crackers. Press ito a 13x9x2 inch pan. Set aside some of mixture for cake top. Let ice cream soften. Blend milk and pudding well with ice cream. Spread into crumb mixture. Add cool whip and crumbs to garnish top. Chill

1 sm. bag Oreo cookies

1/2 c. butter, melted

1/2 gallon vanilla ice cream (softened)

3/4 c. Bailey’s Irish Cream

Take cream out of cookies. Crush the cookies. Blend with butter, and put in a 9×13 inch dish. Blend the ice cream with Irish cream. Pour into cookie crumb shell. Freeze to serve.

2 cake layers

Ice cream

Whipped topping

Pie filling

On a plate, add 1 layer of cake. Spread ice cream 1 inch thick over top. Add second cake layer. Ice with whipped topping. Freeze till set, and then decorate with filling before freezing again. Thaw 15 minutes before serving.

30 Oreo cookies

1 stick melted butter

1/2 gal. ice cream

1 jar fudge topping or caramel

Nuts

Crush cookies with butter. Press into a 13x9x2 inch pan. Spread ice cream over top. Add fudge. Top with nuts and cool whip. Freeze. Thaw 10 minutes before serving.

2 c. flour

1/2 c. oatmeal

1/2 c. brown sugar

1 c. butter

1 c. pecans

FILLING:

1 jar caramel ice cream topping

1/2 gallon ice cream (I use Heath bar or butter brickle, can use vanilla)

Mix all ingredients together to make crust. Crumble mixture over a cookie sheet. Bake 15 to 20 minutes at 400 degrees. Stir so it browns evenly.

In a 9×13 inch pan, press crumbs to make a crust. Add ice cream, and then caramel. Freeze, slice, and serve.