Today is my and Little Mae’s birthday. I am sharing our cake creation with you here as we spend the day celebrating another year of life together with our family.
We agreed upon an ice cream cake. The recipe we use is one that I remember Aunt Caryl introducing to the family when I was a girl. It has ice cream sandwiches as the base layer in a 9×13 pan followed by a layer of softened ice cream. Finally Cool Whip is spread on top.
Our week began on Monday with Steve’s new job and Mae and I home together. We went to Sharp Shopper, the local grocery outlet, for some items. While we were there, I found the ingredients for our cake, only slightly varied.
That is the way it is with Sharp Shopper. You have to hold expectations loosely and be willing to improvise. Things are usually slightly varied.
Here are the ingredients purchased for our cake.
Instead of ice cream sandwiches which they didn’t have, I bought chocolate ice cream sandwich making wafers, which they did. I bought two cartons of Moose Tracks frozen yogurt and two cartons of Cool Whip light topping.
For you locals, the only reason I didn’t use the Pumpkin Pie ice cream is because it is a shared cake. 😉
In the bottom of a glass 9×13 baking dish I placed a layer of chocolate wafers.
A carton of softened frozen yogurt was spread over the chocolate wafers. If these were ice cream sandwiches they would have ice cream in them already, but this is the Sharp Shopper version.
A second layer of wafers went on the softened frozen yogurt.
Another carton of frozen yogurt was spread over it all.
The final layer was Cool Whip, two 8oz cartons. I sprinkled everything with rainbow sprinkles and wrote with chocolate icing.
The finished cake went in the freezer, uncovered, to set the writing before covering it with foil to save for today. We will enjoy it after our birthday dinner!