1 tub Blue Bunny Salted Caramel Craze Ice Cream (softened) (can also use Caramel Butter Pecan Praline or Vanilla)
2 Sara Lee Pumpkin Pies
1 Betty Crocker Super Moist Spice Cake Mix
Fresh Whipped Borden Heavy Cream with 4 tablespoons sifted powdered sugar & a dash of cinnamon
Servings: 10-12
Bake cake *( (2) 9-inch layers or (3) 8-inch layers), and Pies according to directions.
Let cake cool 5 minutes, then wrap each layer in plastic wrap and cool in the freezer for approximately 2 hours.
After pie is cooled and cake is out of the freezer, time to assemble: Place one of the cake layers on a plate, Top with 1 pumpkin pie – turning pie upside down so that filling and cake touch (trim edges of the crust and save trimmings), Spread a thick layer of softened ice cream on top of the pie crust.
Repeat the steps/layers so you have 2 layers of each ingredient. Top with the 3rd 8″ cake layer or ice cream.
Wrap sides with plastic wrap and freeze for at least 2 hours (additional smoothing of sides can be done after freezing, as well as filling in gaps with whipped cream)
Apply whipped cream flavored with a dash of cinnamon all over the cake and refreeze.
Let Pie-Cake sit for 15 minutes before serving to soften, then use leftover crumbled crust mixed with cinnamon to garnish. Use a large, hot knife to cut through. Refreeze any leftovers.
If desired, you can make 3 thin cake layers, and layer the last cake layer on top.
If you can't find an item you're searching for, let us know! We're always looking for ways to improve your Food Town experience, and we'll do our best to make that product available. Make a suggestion
