Neapolitan Ice-Cream Sundae Cake

Equipment

• Large mixing bowl

• Small mixing bowl

• Food processor (or crush Oreos with a rolling pin in a Ziplock bag)

• Baking spatula

• Measuring cups

• Large serrated knife

• 2 6" shallow cake pans (Wilton brand is the best example, for thin layers - You can purchase a set of 5 thin pans, each pan making a 3/4" thick layer)

• Wire cooling rack

• 12 cup muffin pan

• 9" Springform pan

• Sheet pan

• Wax paper

Ingredients

Oreo Crust

• 16 Oreos

• Dash of milk

Cake Portion

• Yellow boxed cake mix (Super moist Betty Crocker or Duncan Hines) - Feel free to switch up the flavor to your favorite!

• Box of at least 8 Neapolitan flavored ice-cream sandwiches

• 3 (1qt) sizes of your favorite ice cream flavors

• 1 tub of Cool Whip (thawed)

• 1 jar of maraschino cherries

Cupcake Portion Note: You will have left over cake mix, don't let it go to waste!

• 6 cupcake liners

• Pre-packaged container of frosting or your own homemade recipe

1st Step of Recipe

Make the Cake Layers

1. Preheat oven to 350F. Lightly grease your 6" cake pans and line 6 of your muffin tins.

2. In a large mixing bowl, add the ingredients for your boxed cake.

3. Mix ingredients, to make your batter.

4. Pour your batter into the cake pans and with the remaining batter, fill your muffin liners.

5. Place your cake pans on a sheet pan (this helps remove the cake pans easier, from the oven).

6. Bake cake for 10-15 minutes (this cake will not take long since it is so thin) or until a toothpick comes out clean

7. Remove cake pans from the oven.

8. Remove cakes from the pans, placing to cool on the countertop, on a wire rack.

9. Next, place cupcakes in the oven and bake, according to your box directions.

10. Once done, remove cupcakes from the oven and out of the muffin tin. Set aside to cool, on the wire rack. Once cooled, frost cupcakes and decorate, as you like. It's a cute idea to include them around the finished cake or simply just eat, at a later time.

11. Next, take 1 of the 6" finished cake layers and while using a serrated knife, cut through the cake. You will need to cut horizontally through the middle, to make 2 thin layers.

12. Set the two thinner layers you just cut of cake aside. Now, do the exact same thing with the 2nd intact cake layer.

13. By the time you are done halving your cakes, you will have 4 thin layers. Set all 4 layers aside. Now make your Oreo crust.

2nd Step of Recipe

Make the Oreo Crust

1. Place your Oreos in your food processor (you can also use a Ziplock bag and crush if you don't have a food processor) and pulsate, until you have a fine crumbly mixture.

2. Add a dash of milk, to the cookie crumble. Pulsate once more, for at least 5 seconds. If your crushed the Oreos in a Ziplock bag, pour the crumbled mixture in a bowl and add your milk. Once the milk is added, stir and set aside.

3. The Oreo mixture should only be slightly moist. You don't want to add a lot of milk because your crust will be mushy. Set aside your mixture, to assemble your cake.

3rd Step of Recipe

Assemble the Ice-Cream Cake

1. First, take your springform pan and lightly coat the bottom and sides with nonstick cooking spray. Line the sides of pan with wax paper. The nonstick cooking spray helps the wax paper stick to the pan. Trim your paper a little above the height of the pan.

2. Next, take your ice-cream sandwiches out of the freezer. Unwrap one and working quickly, cut it in half horizontally and then take the cut horizontal piece and cut it vertically (refer to adjacent photos).

3. Take these ice-cream sandwich strips and line the inside of the pan - You want to create a upright border with the sandwiches. Continue to line the pan the same way, with your other ice-cream sandwiches. You want to work quickly so your ice-cream sandwiches don't melt.

4. Pour your crushed Oreo mixture into the pan forming into a crust. You can either press the crumbs by hand or with the bottom of a small cup. The crust will not go up the sides of the pan but will only be a layer the bottom.

5. Place partially assembled cake in freezer for 1 hour, for the Oreo crust to firm up.

6. After the 1 hour, remove from the freezer.

7. Next, take the 3 1qt ice-cream containers and place on the counter (you want the ice-cream to slightly soften so that you can spread, for your ice-cream layers.

8. Take 1 of the thinly sliced layers of your cake you made earlier and place on top of the Oreo crust. You will notice there is a small gap between the cake and the ice-cream sandwich border so fill that space with strips of cake, from 1 other previously cut layer (refer to adjacent photos).

9. In a small mixing bowl, place 1 of the 3qts of softened ice-cream and mash with a spoon. Doing this will break up the ice-crystals in order to smooth evenly on your cake.

10. Next, take the mashed up ice-cream and layer evenly on the cake.

11. Rinse your mixing bowl and dry, to reuse for the two other flavors.

12. For the 3rd layer, proceed to take another qt of ice-cream, placing in a clean bowl and mashing in the same manner. Layer this on top of your other ice-cream.

13. For the 4th layer, add another thinly sliced layer of your boxed cake on top of your ice-cream layer, as done previously.

14. For the 5th layer, add your thawed cool whip and garnish with maraschino cherries.