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Strawberry Ice Cream Bar Cake Recipe. 5 cups strawberry ice cream. Place the first layer of cake in the pan.
Spread about 1 cup of the crunchies evenly over top of the strawberry ice cream then freeze for about 2 hours until mostly firm. Using a spoon divide the strawberry ice cream between the wells of the popsicle molds filling them just below the top leaving some room for the ice cream to expand. Place in the freezer to harden for 1 hour.
3 cups vanilla ice cream.
Remove the plated vanilla cake layer from the freezer. Return pan to the freezer to set for about an hour depending on how soft your ice cream became while you were shaping the cake. Freeze the ice cream bars for a minimum of 6 hours but preferably overnight. Frost the top of the cakes with white frosting set aside remaining frosting.