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Clarion County Recipe of the Day: Mint-Chocolate Ice Cream Cake
Here’s a perfect Sunday afternoon treat!
Mint-Chocolate Ice Cream Cake
2 – 10 oz. packages individual cream-filled chocolate cakes (Little Debbie cakes)
3 cups mint chocolate chip ice cream, softened
12 Oreo cookies, crushed, divided
2 cups whipped topping
1/2 teaspoon mint extract
~Line a 9×5-in. loaf pan with plastic wrap. Place six chocolate cakes in pan, completely covering the bottom. Spread ice cream over cakes; sprinkle with half of the cookie crumbs. Press remaining cakes on top. Cover and freeze for at least three hours.
~Just before serving, remove from the freezer and invert onto a serving plate. Remove pan and plastic wrap.
~Combine whipped topping and extract; frost top and sides of cake. Sprinkle with remaining cookie crumbs.
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