Cherry Chocolate Ice Cream Cake
- 20 ounces brownie mix
- 1 1/2 quarts ice cream cherry vanilla, slightly softened
- 1/2 cup preserves
- cocktail cherries optional
- Prepare brownie mix according to package directions for cake-like method; pour into prepared pan. On wire rack, cool completely.
- Lift brownie from pan using foil; remove foil, then cut brownie crosswise into 3 equal sections. On 18 x 24-inch piece heavy-duty aluminum foil, top 1 brownie section with 1/2 of the Breyers(R) Cherry Vanilla Ice Cream; repeat, then top with remaining brownie. Press gently to form even layers. Wrap cake tightly in foil, then freeze 4 hours or overnight.
- To serve, let cake stand 10 minutes, then cut crosswise into 8 equal slices. Cut each slice diagonally in half, then stand on dessert plates and drizzle with preserves. Garnish with cherries. Serve immediately.
- Preheat oven to 350u0b0. Line 13 x 9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
brownie mix, vanilla, preserves, cocktail cherries
Taken from www.yummly.com/recipe/Cherry-chocolate-ice-cream-cake-299881 (may not work)