Ice cream cookie cake

One rare occasions I have had a problem removing the cake from the pan. To help remove it with no problems I have made two long strips of tin foil, about 3cm wide, oiled them very lightly, placed them in the pan, crossed in the center, and left 2 or 3 inches of the strip poking above the rim. Carefully take the side off the pan and then using the strips carefully lift the cake, while sitting on the serving plate, just a little bit so you can slide the bottom of the pan from the cake. It works a charm as long as your cake has been in the freezer long enough.

I like to make and use my own homemade pudding in this cake but, to save time, instant pudding works just fine. In a pinch I have used those little snack cans of pudding instead of instant pudding or Angel Delight®.

This cake will serve 8 people generously but it can also be cut to serve as many as 12 with no problem. That is especially handy when used as a cake for a child's birthday or other party, and you'll have much less waste, too.

This recipe is very versatile. You can use whatever kind of cookies or ice cream you want, and tailor it to your own tastes. You can also use frozen yoghurt instead of ice cream. I have also made it using vanilla cookies for the base and mint chocolate chip ice cream, and it was just as good as the way I have written here. You can even use some candy bars in the middle. Experiment and try your favorite combinations of cookies and ice cream and make it your own! Even mistakes end up tasting yummy! Personally I prefer using Oreos and good quality vanilla ice cream with very chewy homemade brownies in the middle.