ICE CREAM COOKIE SANDWICH

2 pints chocolate chip ice cream, softened
1 package chocolate cake mix (Duncan Hines Moist Deluxe Dark Dutch Fudge cake mix called for in recipe, so you may want to use a variety that has the word moist on the package)
1/2 cup butter or margarine, softened

Line bottom of one 9-inch round cake pan with aluminum foil. Spread ice cream in pan. Place in freezer until firm. Run knife around edge of pan to loosen ice cream. Remove from pan. Wrap in foil and return to freezer.

Preheat oven to 350. Line bottom of two 9-inch round cake pans with aluminum foil. Place cake mix in large bowl. Add butter. Mix until crumbs form. Place half the cake mix in each pan. Press lightly. Bake for 15 minutes or until browned around edges; do not overbake. Cool 10 minutes. Remove from pans. Remove foil from cookie layers. Cool completely.

To assemble, place 1 cookie layer on a serving plate. Top with ice cream. Peel off foil. Place second cookie layer on top. Wrap in foil and freeze 2 hours. To keep longer, store in airtight container.

Makes 10 to 12 servings.

You can use lemon sherbet and lemon cake (Duncan Hines Moist Deluxe Lemon Supreme cake mix called for in recipe) in place of chocolate chip ice cream and chocolate cake

This recipe came from a booklet called Qick and Easy Entertaining, Creative Ideas for All Occasions.