Cool And Minty Party Cake
|Milk||14 Ounce (1 Can, Not Evaporated Mil)|
|Peppermint extract||2 Teaspoon|
|Green food coloring||8 Drop|
|Whipping cream||1 Pint, whipped (2 Cups, Do Not Use Non-Dairy Whipped Topping)|
|White cake mix||18 1⁄2 Ounce (1 Package)|
|Green creme de menthe||2 Tablespoon|
|Frozen non dairy whipped topping||8 Ounce, thawed (1 Container)|
Up to 3 to 10 days ahead In large bowl, combine sweetened condensed milk, extract and food coloring.
Fold in whipped cream.
Pour into aluminum foil-lined 9-inch round layer cake pan; cover.
Freeze at least 6 hours or until firm.
Up to 1 to 3 days ahead Prepare and bake cake mix as package directs for two 9-inch round layers.
Remove from pans; cool thoroughly.
Up to 1 to 3 days ahead With fork, poke holes in layers 1 inch apart halfway through each layer.
Spoon small amounts of creme de menthe in holes.
Place 1 cake layer on serving plate; top with ice cream layer then second cake layer.
Trim ice cream layer to edge of cake.
Frost quickly with whipped topping.
Return to freezer; freeze at least 6 hours before serving.
Return leftovers to freezer.