Ice cream cookie cakes
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FROZEN COOKIE CAKE: Day before serving: Slice 1 pt. round carton
vanilla ice cream into 1/2" slices. Alternate about 8 2 3/4" packaged
chocolate wafers and icecream slices. Roll in waxed paper; shape and
press into even roll. Remove waxed paper; roll in crumbs made from 6
chocolate wafers. Wrap again. Freeze overnight. To serve, slice
diagonally. Makes 4 servings. ICE-CREAM COOKIE CAKE: Grate rind of 1
orange; squeeze out juice. Place 8 2 3/4" packaged chocolate wafers,
quartered, in freezer tray of refrigerator.
Sprinkle on orange juice. Cover with 1 pt. soft vanilla ice cream;
top with rind. Freeze until firm. Serve, cut into squares.
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