Snickers Ice Cream Cake

When I called to get the Pink Lemonade Ice Cream Cake recipe from my mother, she told me that Aunt Jenny's family takes the ice cream cake and uses it as a springboard for their creativity with candy bars. I decided to try my hand at creating an ice cream cake. The recipe below is written as I remember it. I combined the concepts from several different cakes to create this one but it was a hit at a neighborhood get-together last night and all but one piece (which no one likes to take) was gone.
Ingredients:

1 box of Milk Chocolate cake mix (plus everything needed to make the cake)

1 small box of chocolate pudding, divided

3/4 cup fudge ice cream topping, divided

caramel

1 16-oz. tub of Cool Whip, divided

4 Snickers bars, chopped and divided

Whipped Cream for decoration

1 gallon of vanilla ice cream

Directions:
Make cake as directed on package and pour into two buttered and floured 8- or 9-inch round cake pans. Bake as directed. Cool completely. After they have cooled, remove the cakes from the pans and wrap in saran wrap. Place in freezer.

Soften ice cream until somewhat smooth and mix in most of the chopped Snickers bars (save just enough for garnishing) along with a ribbon of the fudge ice cream topping. Line a cake pan with saran wrap and pour ice cream into cake pan. Freeze.

Just before assembly, create a fudgy center by warming 1/2 cup of fudge ice cream topping and mix in about 1 cup of Cool Whip. Into that mixture, add approximately 1/4 cup of the chocolate pudding powder. You want this mixture to be slightly gooey and fudgy so continue to add chocolate pudding until you get that consistancy (you don't want it to be too thick or it won't spread).

Once all the cake layers are well frozen, remove them from the freezer and layer the cakes - cake, fudgy center, ice cream, fudgy center, cake.

Create the frosting by combining the remainder of the Cool Whip and some of the remaining chocolate pudding powder. I just created this "to taste." You want to stir in enough chocolate pudding that it gives the Cool Whip a chocolate flavor and not just a mocha color. Frost the cake. Freeze the cake until serving.

You can garnish the cake with the whipping cream, caramel, fudge and the remaining Snickers either just before serving or prepare the whole cake and keep it in the freezer until serving.