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Ice Cream Cake III Recipe

Ingredients

1 (19 ounce) can frozen raspberry-apple flavored jelly

1 (2.5 ounce) package instant marshmallow creme

1 (3 ounce) package vanilla ice cream flavor

1 cup buttermilk

1 (12 ounce) package frozen whipped topping, thawed

1 (8 ounce) package white chocolate frosting

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) round cake pans.

Prepare mixture according to package directions. Spread over baking sheet.

Bake in preheated oven for 30 minutes. Cool completely and refrigerate ahead of serving time.

Lightly frost with chocolate frosting. Store cake in refrigerator.

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Comments

raalthar writes:

⭐ ⭐ ⭐ ⭐

I revised this almost verbatim - added Dijon, milled Greek salad. Maybe next time I will add some crumbled feta cheese;) and added spinach;)

Dosostor Coko writes:

⭐ ⭐ ⭐ ⭐

I submitted this recipe many years ago when I made sponge cakes for my family. Everyone loved them and it was very easy. I added a whole egg to the top and it is the best eggnip I have ever had. I have also tried out other eggnip options and have settled on apricot, lime and almond. I will definetly try those next time I make a batch.