Ingredients:
➼ White Cake Mix (mix, 1/3 cup oil, 1 cup water, 3 eggs)
➼ Pecans and Cinnamon Graham Crackers
➼ Caramel Sauce
➼ Butter Pecan Ice Cream
➼ 1 pint heavy whipping cream
➼ 1/2 cup powdered sugar
➼ splash of vanilla
Ice Cream Cake = Cake base + caramel and candy + ice cream + whipped cream + decorations
Cake Directions:
1. Mix together white box cake mix. Mine called for 1 cup water, 1/3 oil, and 3 eggs and mix
2. Add in 2 cups of pecans and pour in two 8” baking tins lined with parchment paper and bake at 350 for 25 minutes
3. Once cakes are baked, let them cool and put them in a ziploc bag and make them air tight
4. Freeze overnight
Ice Cream Directions:
1. Line 8” baking tin with parchment paper and put softened butter pecan ice cream in the tin
2. Freeze overnight
Whipping Cream Topping:
1. Mix together pint of heavy whipping, vanilla, and powdered sugar
2. Mix together on high speed for 2-3 minutes until stiff peaks form
Assembly Directions:
1. Put frozen cake on the bottom
2. Spread caramel on top of the cake
3. Sprinkle cinnamon graham crackers on top of the hot fudge topping
4. Top with more caramel topping
5. Place ice cream layer on top of the caramel topping
6. Spread whipped topping on top of cake and sides and smooth it out
7. Decorate the sides and top with caramel and pecans
8. Pop in the freezer and enjoy!
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