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
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.
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