Funfetti® Halloween Ice Cream Cake
1 cup water
3 large eggs
1 (1.5 qt) chocolate ice cream, softened
1 (9 oz.) package dark chocolate round wafers
1 (11.75 oz.) jar
2 cups whipped topping, thawed
FUNFETTICAKE: HEAT oven to 350°F. Coat 10-inch spingform pan with cooking spray. Prepare cake according package directions using water, oil and eggs. Spread batter evenly into prepared pan. Bake 48 to 52 minutes or until toothpick inserted in center comes out clean. Cool cake completely. Remove outer ring. Level top of cake using a serrated knife. Replace outer ring.
FUDGY-CRUNCH FILLING: TURN-OUT softened ice cream into large bowl stirring occasionally until it is of spreading consistency. Break wafers with fingers into no larger than 1/4-inch pieces. Spread unheated hot fudge topping evenly over cooled cake in springform pan. Top with even layer of broken wafers. Spread ice cream evenly over wafer layer. Freeze ice cream cake for 6 hours or overnight.
WHIPPED FROSTING: WHIP frosting and whipped topping in a large mixing bowl, scraping bowl occasionally, until light and fluffy. Remove outer ring from ice cream cake. Working quickly, frost cake smoothing frosting on top and sides. Pull a cake comb along the sides of cake to create ribbed effect. Return cake to freezer as needed. Decorate with vanilla frosting and candy bits from frosting, as desired. Freeze cake 1 hour to set frosting before serving.
Serving Size (1 slice, 1/18 of cake), Calories 720 (Calories from Fat 290), Total Fat 33g (Saturated Fat 13g, Trans Fat 4g), Cholesterol 45mg, Sodium 400mg, Total Carbohydrate 105g (Dietary Fiber 3g, Sugars 54g), Protein 5g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.