Ice Cream Cake

DAY 1: MAKE THE CAKE AND ICE CREAM.

Cake:

1 Red Velvet Cake Mix

Cook cake according to directions on box, using 9 inch cake pan. You can also use your favorite homemade recipe, I just usually have problems with that. Let cake cool in pan for 15 minutes and then dump out and cover until the next day.

Ice Cream:

1 half gallon vanilla bean ice cream

1 pint strawberries (more or less depending on preference)

Graham cracker crust (4-6 T. melted butter and 1 cup graham crackers)

Let ice cream soften. In a large bowl stir in the strawberries and graham cracker crust. Coat one 9 inch cake pan with wax paper and pour the ice cream mixture into it. Cover and freeze for about 24 hours.

DAY 2: MAKE FROSTING, FILLING, AND ASSEMBLE AND DECORATE CAKE.

Frosting:

2 pkg. Vanilla instant pudding

2 pints heavy cream

Combine heavy cream and pudding in bowl and mix, with hand mixer, until it reaches desired consistency.

Filling:

About ½ – 1 cup frosting

½ pint strawberries

Mix strawberries with the frosting and set aside.

Assembling the Cake:

Level one layer of cake and place on cake board. Next, place the filling on the top of the cake layer. Finally, take ice cream out of the pan and place on top of filling as if it's a layer of cake. Apply a crumb coat and place in freezer for about 20 minutes to re-harden the ice cream. While the cake is in the freezer mix the colors of frosting for the cake. When crumb coat is hardened decorate the cake however you choose. I had to put it in the freezer a couple times when the ice cream started to melt. Put in freezer until you serve, and ENJOY!! Serves about 10-12.