Lemon Cookie Cake With Raspberry Vanilla Ice Cream

• FOR THE CAKE:
• 1 box (16 1/2 Oz. Size) Duncan Hines Lemon Cake Mix
• 1 box (3.4 Oz. Size) Instant Lemon Pudding Mix
• 1/4 cups Water
• 3/4 cups Vegetable Oil
• 2 Eggs
• 1 cup White Chocolate Chips
• FOR THE ICE CREAM:
• 1 cup Whole Milk
• 3/4 cups Granulated Sugar
• 1 pinch Salt
• 1 Tablespoon Vanilla
• 2 cups Heavy Cream
• 1 cup Raspberry Pie Filling (I Used Duncan Hines Simply Raspberry Pie Filling), To Serve

1. For the cake:
2. Prepare a 13 x 9 baking dish with cooking spray. Preheat oven to 350u0b0F.
3. In a large bowl, combine cake mix, pudding mix, water, vegetable oil, and eggs. Once combined, stir in white chocolate chips.
4. Pour into prepared baking dish. Bake for 22-26 minutes. The edges will look slightly golden brown, but the middle will be gooey!
5. For the raspberry-vanilla ice cream:
6. In a bowl or standing mixer, whisk milk, sugar, and salt until sugar is dissolved. Stir in vanilla and heavy cream. Refrigerate for 2-4 hours.
7. Once ready, pour mixture into an ice cream maker. Mix until set, about 20 minutes. I prefer the ice cream soft and melty, but if you want it harder and more like traditional ice cream, freeze it for at least 2 hours.
8. To assemble, cut lemon cookie cake into 12 bars. Top each bar with a few scoops of ice cream.
9. Microwave 2 tablespoons of raspberry pie filling for 10-15 seconds. Drizzle over ice cream and enjoy!

cake, duncan, ubc, vegetable oil, eggs, white chocolate chips, cream, milk, sugar, salt, vanilla, heavy cream, raspberry pie filling

Taken from tastykitchen.com/recipes/desserts/lemon-cookie-cake-with-raspberry-vanilla-ice-cream/ (may not work)