Crushed chocolate cookies and ice cream make great 'dirt' for this spooky treat! This recipe was adapted from Strange-1's original pudding cake.

Gallery

Recipe Summary

prep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crush the cookies in 2 batches in a food processor. You'll need about 4 1/3 cups crumbs.

    Advertisement
  • Spread 1 1/3 cups crumbs over bottom of a 9-x-13-inch baking pan.

  • Cut away cardboard packaging from 1 carton of ice cream with scissors. Slice ice cream crosswise into 1-inch-thick rounds with a long knife. Arrange slices over crumbs, cutting smaller pieces to fill gaps. Cover ice cream with another 1 1/3 cups crumbs. Repeat with second container of ice cream, and top with remaining crumbs. Freeze until firm, at least 1 hour.

  • Mix frosting with enough green food coloring to make it bright green, then transfer to a pastry bag fitted with a plain tip. Arrange 3 double rows of pumpkins on top of cake and pipe vines connecting pumpkins. Freeze until ready to serve.

Note from Allrecipes Magazine:

We loved Strange-1's "pumpkin patch" cake decorating idea! Her original recipe used a pudding-based layer; we adapted that part of the recipe so it uses just ice cream and crushed cookies, keeping it super simple.

Nutrition Facts

541 calories; protein 6.7g; carbohydrates 82.3g; fat 22.6g; cholesterol 38.6mg; sodium 322.8mg. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/13/2015
Cute/festive ice cream toppings Read More
Advertisement