Dirt Ice Cream Cake Recipe

Ingredients

1/2

gallon (8 cups) cookies ’n cream ice cream, softened

1

                        box Betty Crocker™ Super Moist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

1

box (6-serving size) chocolate instant pudding and pie filling mix

2

cups milk

20

creme-filled chocolate sandwich cookies, crushed

1

package (8.4 oz) gummy worm candies

Preparation

Line bottom and sides of 13x9-inch pan with waxed paper, leaving about 2 inches of waxed paper overhanging all sides of pan. Press ice cream evenly in pan. Cover with plastic wrap; freeze 2 hours or until firm.

Heat oven to 350°F. Grease bottom only of another 13x9-inch pan with shortening or cooking spray; line pan with cooking parchment paper. Make and bake cake mix as directed on box, using water, oil and eggs. Cool 10 minutes; run knife around side of pan to loosen. Place cooling rack upside down over pan; turn rack and pan over. Remove pan and paper. Cool cake completely, about 1 hour.

Beat pudding mix and milk with wire whisk 2 minutes; let stand 3 minutes. Cover; refrigerate 1 hour.

Split cake horizontally to make 2 layers. Return bottom layer of cake to pan. Use waxed paper to lift ice cream from pan. Place ice cream on top of cake layer; top with remaining cake layer.

Spread pudding evenly on cake. Sprinkle with cookie crumbs and gummy worm candies. Serve immediately. Store covered in freezer.

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