My Grandmother Zola used to say, “We should eat a little ice cream every day. It has milk and eggs in it – it’s good for us!” She lived to be 99 years old, so she must be right. Right?

Truthfully, I only eat a bit of ice cream now and then, but it is a celebration food. And this Ice Cream Cake is fit for a celebration – even if it’s not really a cake. (Not a cake? You love cake.) Yes I love all things cake – cupcakes, cheesecake, pancakes and cakes for angels and devils, but this is not a cake. However, eyes will light up when you serve it.

I can attest to this. We had some wonderful company for dinner; three nieces we rarely see. One brought her 8-month-old grandson and her delightful 12-year-old daughter, Cheyenne. Dinner was lively. Then we brought out the ice cream cake and there were “Oohs and Ahhs.” Now that’s what a host wants to hear – enthusiasm.

This is a dessert to make when you want to see smiles. (My grandson, Liam, requests it for his birthdays.)
And you can vary every ingredient and you can come up with all kinds of flavor combos. Yes, it would be fabulous to make this with homemade ice cream and homemade toppings, but if you’re pushed for time this is a fun and fancy once-in-a-while treat.

Ingredients
1 package Oreos – I used “Double Stuff.” (Apparently there are gluten free Oreo’s if you need them.)Try not to eat too many.
2 containers of ice cream – flavors that will complement each other. Ice cream used to come in a half-gallon size, but now they are a bit smaller, but two of these will work fine. (I used butter pecan and Reese’s peanut butter cup.)
2 small jars of ice cream toppings – about 1 cup each. (I used hot fudge and caramel.)
1 container Cool Whip, thawed.
Sprinkles for decorations if desired.

Directions
Lightly butter a 9 x 13 pan
Crush the Oreos between two sheets of parchment paper until they are in large chunks. Do not try to pulverize.
Put the cookie crumbs into the bottom of the pan.
Choose one of the ice cream and cut it out of the package so that you can slice it into 1 inch slices.
Place ice cream on top of cookie crumbs. I used butter pecan on bottom layer. Smooth a bit, but don’t let ice cream melt.
Pour one jar of topping. I used the caramel.
Cut the next ice cream into slices and place on top.
Pour the next topping over the ice cream.
Plop scoops of Cool Whip on top and smooth out quickly.
Sprinkle with a colorful topping or candies or fruit.
Wrap well and freeze.

The dessert will need a few hours to refreeze, so you can easily make this a day or two ahead of time.
Makes 12 – 18 pieces, depending on how big you cut them, naturally. (Don’t you love a smart alec!)

Serve and observe.