Frozen Peppermint Chocolate Cake

Frozen Peppermint Chocolate Cake


TOTAL TIME: 0:10
PREP: 0:10
SERVES: 16

INGREDIENTS


1 box Little Bites fudge brownie squares (see Note)
1 container light peppermint ice cream (Edy’s or Dreyer’s)
1 container frozen light whipped topping
Decorate: crushed candy canes or starlight mints

DIRECTIONS


1- You'll need an 8-in. springform pan lined with plastic wrap. Cut each brownie horizontally in half so that you have 2 brownie squares about 1/2 in. thick. Place brownies in a tightly packed single layer over pan bottom, cutting to fit so that there are no gaps. Freeze 10 minutes.

2- Spoon ice cream over brownie layer; pack into a fairly even layer. Spoon whipped topping over ice cream, swirling. Cover and freeze at least 4 hours or until firm.

3-Run knife around side to release, remove sides of pan and sprinkle top with crushed candy. Cake can be placed back in freezer until serving or served immediately.



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