Live Music from the North Pole!

FUNFETTI Holiday Ice Cream Cake


Makes 18 – 20 servings


This ice cream cake might look chilly, but it warm your heart after just one bite!



Nonstick cooking spray

1 package PILLSBURY FUNFETTI Holiday Cake Mix

1 cup water

1/3 cup vegetable oil

3 large eggs



1 (1.5 qt) chocolate ice cream, softened

1 (9 oz.) package dark chocolate round wafers

1 (11.75 oz.) jar Hot Fudge Topping



2 containers PILLSBURY FUNFETTI Holiday Vanilla Flavored Frosting

2 cups frozen whipped topping, thawed

1 container PILLSBURY CREAMY SUPREME Vanilla Flavored Frosting



1.FOR THE FUNFETTI CAKE: HEAT oven to 350 degrees. Coat 10-inch spingform pan with cooking spray. Prepare cake according package directions using water, oil, and eggs. Spread batter evenly into prepared pan. Bake 48 to 52 minutes, or until toothpick inserted in center comes out clean. Cool cake completely. Remove outer ring. Level top of cake using a serrated knife. Replace outer ring.

2.FOR THE FUDGY-CRUCH FILLING: TURN-OUT softened ice cream into large bowl, stirring occasionally until it is of spreading consistency. Break wafers with fingers into no larger than 1/4-inch pieces. Spread unheated hot fudge topping evenly over cooled cake in springform pan. Top with even layer of broken wafers. Spread ice cream evenly over wafer layer. Freeze ice cream cake for 6 hours, or overnight.

3.FOR THE WHIPPED FROSTING: WHIP frosting and whipped topping in a large mixing bowl, scraping bowl occasionally, until light and fluffy. Remove outer ring from ice cream cake. Working quickly, frost cake, smoothing frosting on top and sides. Pull a cake comb along the sides of cake to create ribbed effect. Return cake to freezer as needed. Decorate with vanilla frosting and candy bits from frosting, as desired. Freeze cake 1 hour to set frosting before serving.

Find this recipe and more holiday treats at


Find this recipe and more holiday treats at