Ice Cream Pyramid Cake

• 3 cups OREO Pieces-Medium
• - Prepared chocolate cake batter
• 3 qt. vanilla ice cream, softened
• 3 cups chocolate syrup
• 3/4 cup butterscotch ice cream topping
• 1-1/2 qt. prepared DREAM WHIP Whipped Topping

1. FOld OREO Pieces into cake batter.
2. Spread evenly onto 2 parchment-lined half sheet pans (or 1 parchment-lined half sheet pan for trial recipe).
3. Bake cakes as directed on package; cool completely.
4. Remove cakes from pans.
5. Remove parchment; discard.
6. Cut each cake crosswise in half to make a total of 4 (12x9-inch) rectangles (or 2 rectangles for trial recipe).
7. Spread 1/2 of the cake pieces with ice cream; top with remaining cake pieces.
8. Cover with plastic wrap; freeze until firm.
9. Cut each cake stack into 12 (4x3-inch) rectangles just before serving.
10. Cut rectangles diagonally in half to form a total of 48 triangles (or 24 triangles for trial recipe).
11. For each serving: Stand 2 cake triangles on dessert plate.
12. Top with 2 Tbsp.
13. chocolate syrup, 1 Tbsp.
14. butterscotch topping and 1/4 cup whipped topping.
15. Garnish with additional OREO Pieces, if desired.

chocolate cake batter, vanilla ice cream, chocolate syrup, butterscotch ice cream topping

Taken from www.kraftrecipes.com/recipes/ice-cream-pyramid-cake-97048.aspx (may not work)