Contributed by: Kevin Anderson
This recipe is one of my favourites for birthday parties or potlucks. The cake's bright colour and watermelon flavour make it a huge crowd pleaser.
Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
More recipe ideas are available online at pc.ca.
Serving Size: Makes 8 Servings
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