Candy Ice Cream Cake

Preheat oven to 350ºF.

Make brownie mixture (you’ll typically need water, eggs, and oil, as directed in mix package). Split the mixture into two 9-inch parchment-lined round pans (batter will seem thin).

Cook for 18-20 minutes; insert toothpick and when it comes out completely clean then you know that brownies are done.

Let them cool for 20-30 minutes while still in pans. Remove from pans to a wire rack and take off parchment paper.

In a large bowl, add the softened vanilla ice cream with the candy pieces. Stir until ice cream is well mixed with the candy.

Place one of the brownies at the bottom of a 9-inch springform pan. Top with the vanilla ice cream and place in the freezer for 15 minutes. Remove and top with the remaining brownie and then spread the cookies ‘n cream ice cream on top.

Freeze overnight or up to 8 hours. Remove cake from the springform pan and place on a decorative plate. You may need to run a butter knife along the springform to release the frozen ice cream from the pan.

Top with Cool Whip or chocolate syrup.