Ice Cream Cake

Make this great ice cream recipe for your childs birthday!!!!!

Ingrediants:

1
pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
2/3
cup chocolate-flavor malted milk powder
1/3
cup vegetable oil
2
tablespoons water
1
egg
1/2
cup hot fudge topping
1
cup crushed chocolate-covered malted milk balls
2
cups vanilla ice cream, softened
2
cups chocolate ice cream, softened
1
cup frozen whipped topping, thawed

Directions:

Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.
2.
In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 1/2 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.
3.
Meanwhile, press remaining 1/2 of the dough into 10-inch circle on large ungreased cookie sheet. After removing cookie crust in springform or 9-inch pan from oven, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.
4.
Spread hot fudge topping over crust in springform or 9-inch pan. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.
5.
In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture. Cover with foil. Freeze at least 5 hours or until firm. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 5 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

For all of you celebraters of earth day here is a recipe sure to put smiles on everyones face. Try this creative cupcake recipe to brighten up your earth day this year!

Ingrediants:

1
box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2
containers (1 lb each) Betty Crocker® Rich & Creamy creamy white frosting
Green paste or gel food color
48
green miniature vanilla wafer cookies
48
red cinnamon candies
Betty Crocker® red decorating icing (from 4.25-oz tube)
Large red gumdrops

Directions:

1.
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and egg whites. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
2.
Reserve 2 tablespoons frosting. Tint remaining frosting with food color to make green; frost cupcakes.
3.
For eyes, place 2 cookies near top edge of each cupcake, inserting on end so they stand up. Attach 1 cinnamon candy to each cookie with reserved white frosting. Add dots of white frosting for nostrils.
4.
For mouth, pipe on red icing. Slice gumdrops; add slice to each cupcake for tongue.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for cupcakes

Graduation!

With May right around the corner graduation is sneaking up on all of us. Use this recipe for your graduates party!

Ingrediants:

1
box Betty Crocker® SuperMoist® cake mix (any non-swirl flavor)
Water, vegetable oil and eggs called for on cake mix box
1
box (4.5 oz) Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any flavor) or shoestring licorice
1
container Betty Crocker® Rich & Creamy vanilla frosting
Food color
60
square shortbread cookies, from two 10-oz packages
60
candy-coated chocolate or fruit-flavored candies

Directions:


1.
Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cups in 24 mini muffin cups, 1 3/4x1 inch. Make cake batter as directed on box. Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter.
2.
Bake 14 to 16 minutes or until toothpick inserted in center comes out clean; cool. Repeat with remaining batter. (Leave paper baking cups on cupcakes so mortarboards are quicker and easier to make and more portable to serve.)
3.
To make tassels: Cut sixty 2 1/2-inch lengths from fruit snack rolls. Cut each into several strips up to 1/2 inch from 1 end. Roll uncut end between fingertips to make tassels. Or cut several pieces of shoestring licorice into 2 1/2-inch lengths.
4.
Tint frosting with food color to match paper baking cups. Frost bottoms of cookies. Place 1 candy on center of each. For each mortarboard, place small dollop of frosting on bottom of cupcake; top with cookie. Press uncut end of fruit snack or 3 or 4 pieces of licorice into frosted cookie next to candy. Store loosely covered.