Peppermint-Wrapped Ice Cream Cake

• 1 1/2 quarts Breyers(R) Natural Vanilla Ice Cream divided
• 1 cup hot fudge topping or dark chocolate with mint (room temperature)
• 2 cups whipping heavy cream
• greens and/or red striped hard peppermint or spearmint candies
• 1 piece flavoring red ribbon-shaped fruit, snack

1. Line 9 x 5 x 3-inch loaf pan with plastic wrap leaving 5-inch wrap overhang on each side.
2. Scoop 1/2 of the Breyers(R) Natural Vanilla Ice Cream into prepared pan, pressing to form an even layer. Pour in room temperature hot fudge topping. Scoop in remaining Ice Cream, pressing to form an even layer; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
3. Lift Ice Cream from pan using plastic wrap and invert onto chilled serving platter; remove plastic wrap. Frost with whipped topping. Decorate with fruit flavored snack for "ribbon" and candies. If needed, return to freezer 30 minutes to firm up decorations.

breyers, topping, whipping heavy cream, peppermint, red ribbon

Taken from www.yummly.com/recipe/Peppermint-wrapped-ice-cream-cake-298066 (may not work)