Sugar Wafer Neapolitan Ice Cream Cake

Name: Sugar Wafer Neapolitan Ice Cream Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 6 to 8 servings
Ingredients: 3 pints vanilla, chocolate or strawberry ice cream, softened; Four 2.75-ounce packages chocolate wafer cookies; Three 2.75-ounce packages vanilla wafer cookies; Two 2.75-ounce packages strawberry wafer cookies; 1 1/2 cups heavy cream; 1/4 cup sugar; Pink, white and brown sprinkles, for decorating

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Level: Easy

Total: 8 hr 30 min (includes freezing time)
Active: 30 min

Yield: 6 to 8 servings

Ice cream cone, who? There's crunchy wafer cookie and ice cream in every bite of this frozen chocolate, strawberry and vanilla cake.

Level: Easy

Total: 8 hr 30 min (includes freezing time)
Active: 30 min

Yield: 6 to 8 servings

Ingredients

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3 pints vanilla, chocolate or strawberry ice cream, softened

Four 2.75-ounce packages chocolate wafer cookies

Three 2.75-ounce packages vanilla wafer cookies

Two 2.75-ounce packages strawberry wafer cookies

1 1/2 cups heavy cream

1/4 cup sugar

Pink, white and brown sprinkles, for decorating

Directions

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30m Easy 94%

CLASS

Special equipment:

a pastry bag fitted with a medium star tip

Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap.
Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles.