Recipe: Funny Bunny Ice Cream Cake

Funny Bunny Ice Cream Cake

Reynolds Wrap Heavy Duty Aluminum Foil
2 half-gallons any flavor ice cream, softened
1 cup chocolate syrup
24 chocolate sandwich cookies, crushed
1 container (16 oz.) frozen whipped topping, thawed
3 cups flaked coconut
Jelly beans, licorice and colored sugar sprinkles
Food coloring, optional

Line two 9-inch round cake pans with Reynolds Wrap Heavy Duty Aluminum Foil. Spread one-fourth of ice cream in each pan. Drizzle with chocolate syrup; sprinkle each with 1/2 cup cookie crumbs. Spread with remaining ice cream. Top with remaining crumbs.

Cover with foil; freeze until firm.

Line large tray with foil. Using edges of foil, lift ice cream layers from pans; uncover. Place one layer upside down on tray; peel off foil. Remove foil from second layer.



Follow pattern to cut ears and bow tie. Arrange on tray to form bunny. Frost with whipped topping; decorate with coconut, colored sprinkles, jelly beans and licorice. For bunny ears, tint coconut with a few drops of red food coloring diluted with 1/2 teaspoon of water. To freeze until serving time, cover loosely with foil.

Source: Reynold's Kitchens