Recipe: Banana Split Ice Cream Cake (using cake mix)

BANANA SPLIT ICE CREAM CAKE

1 (2-layer-size) yellow or white cake mix
1 egg
1/2 cup butter, melted
1 (12 ounce) jar pineapple ice cream topping
2 boxes (1/2 gallon each) vanilla, chocolate, or strawberry ice cream, softened
1 (12 ounce) jar strawberry or fudge ice cream topping
3/4 cup chopped peanuts, optional
2 bananas (for serving)

Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking pan.

Mix (dry) cake mix, butter, and egg together. Press dough into prepared pan.

Bake 14-18 minutes or until a light golden brown.

With a spoon, remove air pockets by pushing down evenly over entire hot crust. Allow crust to cool completely.

Spread 1 box of softened ice cream evenly over crust. Freeze 1 hour.

Spread pineapple topping over ice cream. Spread second box of softened ice cream over pineapple. Freeze another 1 or 2 hours.

Spread strawberry or fudge ice cream topping evenly over cake. Sprinkle peanuts over top, if desired. Cover and freeze at least 3 hours or overnight.

Serve with freshly sliced bananas. Store in freezer.

Makes 1 (13x9-inch) cake
Source: 101 MORE Things To Do With A Cake Mix by Stephanie Dircks Ashcraft