1 pint frozen whipped topping, thawed or drinkable
1/4 cup vanilla extract
To Make Frosting: In a saucepan, combine 2 cups frozen whipped topping with 2 tablespoons vanilla extract. Remove cover, and pour over frosting. Refrigerate up to 24 hours.
Remove foil from cakes. When cakes leave the refrigerator, place cakes on a serving platter. Seal foil and edges. When ready to cook, layer crushed ice cream under foil.
Return cake and frosting to the refrigerator, and spread with crushed ice cream. Frost with frosting. Cover tightly with baking sheet. Refrigerate until serving time.