Deep Dish Watermelon Ice Cream Cake

• 2 (946 ml) containers pc ice cream shop flavours watermelon crunch ice cream
• 2 (350 g) packages pc eat the middle first cookies
• 250 ml whipping cream
• 1/4 cup ml icing sugar
• 1 tablespoon candy sprinkles

1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft enough to handle.
2. Place cookies in food processor; pulse until fine crumbs. Press crumbs into bottom and up side of 9-inch (2.5 L) spring form pan; freeze for 30 minutes.
3. Scrape softened ice cream into cookie crust. Using back of large spoon, push ice cream down to remove any air pockets. Smooth top with knife or offset spatula; place in freezer.
4. Pour whipping cream into bowl; whip with electric beaters until medium peaks form, about 2 to 3 minutes. Fold in sugar until combined.
5. Remove cake from freezer; top with whipped cream and sprinkles. Return to freezer for 4 to 6 hours or overnight until frozen. Before serving, let sit at room temperature for 5 to 10 minutes.
6. More recipe ideas are available online at pc.ca.

containers, first cookies, whipping cream, icing sugar, sprinkles

Taken from www.food.com/recipe/deep-dish-watermelon-ice-cream-cake-522775 (may not work)