Day-at-the-Beach Ice Cream Cake

30
Fun Cake Recipe
In 9-inch springform pan, scoop about 1/2 of the Breyers Ice
Cream into centre; press with spoon almost to the edge. Place 20
cookies vertically against side of pan with sides touching, pressing
ice cream against cookies to help stand up. In food processor,
process remaining cookies until fine crumbs; set aside.
1 1/2 containers Breyers
Chocolate and/or Vanilla Ice
Cream, divided (3 L/3 qt.)
1 1/2 containers
1 package oblong
vanilla cream-filled
sandwich cookies 1
package
beach
decorations*

Into pan, scoop remaining ice cream, smoothing to form even
layer; sprinkle with 3/4 cup (175 mL) cookie crumbs. Scoop in
remaining ice cream, smoothing to form even layer. Cover and
freeze 5 hours or until ready to serve. To serve, remove ring
from pan and arrange cake on serving platter.

For beach decorations, cut fruit leather and bubble gum into
strips for "beach towels" and "rafts" and mould fruit chews into
"surfboards". Use blue icing to attach bear-shaped cookies to
"beach towels", "rafts" and ring candies. Chill icing, if needed,
until firm enough to hold bears. Chill decorations until ready to
add to cake.

Sprinkle remaining cookie crumbs on half of cake for "beach".
Use icing on other half for "water" and "waves". Garnish with
prepared decorations and paper "beach umbrella". Freeze until
ready to serve.

*Beach Decorations: Assorted fruit leather, bubble gum strips,
fruit chews, ring-shaped candies, blue decorating icing, mini
bear-shaped cookies and paper umbrella.
Tip:
To easily mould fruit chews, microwave a few seconds until
slightly softened.