Homemade Ice Cream Cake

Ingredients:

• 2 boxes of cake mix (any flavor)
• 2 to 3 containers of Cool Whip
• 1 gallon of ice cream in a rectangle box (any flavor)
• 2 to 3 cans of frosting (any flavor)

Make the cakes as directed on the box, use two 9 x 12 pans to bake the cakes. Let the cakes cool. Put one of the cakes on a covered with foil cookie sheet. Open up the ice cream box completely so that you have a brick of ice cream and slice the brick into 6 even slices. On the top of the first cake, lay each ice cream slice on top of the cake, side by side so that it covers the whole top of the cake and pinch each slice into the next so you have a solid layer of ice cream. Next, take a half of a can of frosting and spread it over the ice cream evenly. Try to do the frosting quickly because the ice cream will begin to melt. Next, use one of your Cool Whips and spread half the container on top of the frosting and spread evenly. Now take your second cake, and lay it over the top of the ice cream/frosting/Cool Whip layer. Cover in saran wrap and stick it in the freezer for an hour. After freezing for an hour take the cake out and completely frost the whole cake. After frosting the cake, put a whole nice thick layer of Cool Whip over the frosting as if the Cool Whip is the frosting. Then put back in the freezer for eight hours. When you serve, pull cake out of freezer about 15 minutes before slicing.

This cake will serve 12-24 people depending on how you slice the pieces, or how big the band is!