Recipe For Easy Chocolate Ice Cream ‘N’ Cake

Ingredients

1 (18.25 ounce) package Pillsbury(r) White Cake
1 (14 ounce) can EAGLE BRAND(r) Sweetened Condensed Milk
2/3 cup Smucker’s(r) Chocolate Sundae Syrups Ice Cream Topping
1 cup slivered almonds, toasted and chopped (optional)
2 cups whipping cream, whipped (do not use non-dairy whipped topping)
1 (8 ounce) container frozen non-dairy whipped topping, thawed
Additional Smucker’s(r) Chocolate Sundae Syrups Ice Cream Topping
Additional toasted slivered almonds (optional)

Directions

Prepare and bake cake mix as directed for 13×9-inch cake. Cool slightly. Turn out on sheet of aluminum foil. Cool completely; set aside.

In large bowl, stir together sweetened condensed milk, chocolate syrup and 1 cup almonds (optional). Fold in whipped cream. Pour into aluminum foil-lined 13×9-inch baking pan; cover.

Freeze 6 hours or until firm. Lift ice cream out of pan with foil; turn out evenly on top of cake layer. Quickly frost top and sides with whipped topping. Drizzle with chocolate syrup. Garnish with additional almonds (optional). Return to freezer at least 2 hours before serving. Store leftovers covered in freezer.