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Ice Cream Cake Recipe

Ingredients

1 (18.25 ounce) can sweetened condensed milk

1 (12 ounce) package strawberry flavored Jell-O

1 (8 ounce) container frozen whipped topping, thawed

1 1/4 cups all-purpose flour

1 tablespoon baking powder

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9- inch round cake pans.

In a large bowl, stir together condensed milk, gelatin, whipped topping, flour, baking powder and remaining gelatin. Pour filling into prepared pans. Cover and refrigerate overnight.

Pieces of cake are sliced and arranged into while still in the freezer.

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Phyllas Vaaghn writes:

⭐ ⭐ ⭐ ⭐ ⭐

I added strawberries, blueberries, pecans, cloves and dried pepper. Mmmm! I'd change just about everything about this, but whoops! I gave it 3 stars because it was simple and well worth trying. However, I'd double the creme fraiche because it was too sweet and the cookies too runny. And I don't like sweets so I'd use plain old Hershey's Chocolate Chip Cookie bars. And to top things off, I added whipped cream stabilizer--wtf??? I'd make this again!
stops choloqood writes:

⭐ ⭐ ⭐ ⭐

Before you know it I've made 6 ice cream cakes, with different flavors
tummy uurlyuntruvurt writes:

⭐

This was very thin, and couldn't hold a Disney animatronic's steady finger on the stick!
CiiNii301 writes:

⭐ ⭐ ⭐ ⭐

I and my husband loved it!! Keep it simple, totally unlike vanilla to sweetenaline cross compare. In entire bowls, threw in slightly longer baking time. No need abt 2nd biscuit just way too cookie <3
Recipe generated 2019-08-02 06:53:24 | 0 fresh recipes left | Github | Twitter