Ingredients:
Hard margarine 3/4 cup 175 mL
Chocolate wafer crumbs 3 cups 750 mL
Brown sugar, packed 1/3 cup 75 mL
Chocolate ice cream, softened 8 cups 2 L
Strawberry Ice cream, softened 8 cups 2 L
Frozen light whipped topping, thawed 2 cups 500 mL

Method:
Melt margarine in medium saucepan. Stir in wafer crumbs and brown sugar. Divide into thirds. Press 1/3 of crumbs in bottom of ungreased 10 inch (25 cm) springform pan.
Spoon chocolate ice cream over crumb layer.

Sprinkle with 1/3 of crumbs. Press lightly. Freeze.

Spoon strawberry ice cream over second crumb layer. Sprinkle with remaining crumbs. Press lightly. Freeze.

Thaw for about 10 minutes. Run knšfe around pan to loosen sides.

Spread top only with whipped topping. Freeze. Cuts into 20 wedges.

Variation:
Omit brown sugar. Add 2 crushed Skor, Heath or Crispy Crunch bars.

Variation:
Drizzle your favorite sundae topping over one or both crumb layers.

Nutrients:
1 wedge: 405 Calories; 5 g Proteir 24.4 g Total Fat 44 g Carbohydrate; 255 mg Sodium; trace Dietary Fiber

Ice Cream Cake Recipe