Line a 9x4x2-inch loaf pan with plastic wrap, extending wrap over edges of pan.
Our ice cream cake combines Hy-Vee Bakery red velvet cupcakes, frozen cherries, and vanilla ice cream. You're going to love it!
Servings and Ingredients
|½ (1.75-qt.) pkg. Hy-Vee We All Scream! vanilla ice cream, softened|
|1 c. Hy-Vee frozen whipped topping, thawed|
|6 Hy-Vee Bakery unfrosted red velvet cupcakes, quartered|
|½ c. Hy-Vee frozen tart red cherries, divided|
|½ c. hot fudge topping|
|½ c. Hy-Vee Dunksters chocolate sandwich cookies, finely crushed|
Things To Grab
- 9x4x2-inch loaf pan
- Plastic wrap
- Medium bowl
- Serving platter
Combine ice cream and whipped topping in a medium bowl. Spoon one-third of ice cream mixture into prepared pan. Place half of the cupcake quarters on ice cream. Add 1/4-cup cherries, pressing gently into ice cream. Repeat layers. Top with remaining ice cream mixture, spreading evenly. Freeze 20 minutes or until ice cream is set.
Microwave hot fudge topping on HIGH at 30-second intervals until smooth; cool slightly. Remove ice cream cake from freezer. Evenly spread hot fudge over ice cream. Sprinkle crushed cookies evenly on top; press into hot fudge. Fold edges of plastic wrap over cookie crust to seal. Freeze for 4 hours or until completely frozen. Remove from pan by gently lifting plastic wrap. Invert cake onto serving platter; cut into slices. Store, covered, in freezer for up to 1 week.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 20mg
- Sodium: 1355mg
- Total Carbohydrates: 30g
- Protein: 3g