Rainbow Ice Cream Cake

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 quart strawberry ice cream, softened
• 1 quart pistachio ice cream, softened
• 1 (18 1/2 ounce) package chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 2 tablespoons rum (optional)
• 1 (12 ounce) container frozen whipped topping, thawed
• pistachios, to garnish
• chocolate sprinkles, to garnish

Recipe

• 1 line an 8-inch cakepan with wax paper, and quickly spread half the strawberry ice cream evenly in pan; cover with more wax paper or plastic wrap, and quickly spread with ahlf of pistachio ice cream.
• 2 repeat process with remaining ice creams. freeze until smooth.
• 3 prepare cake mix according to package instructions.
• 4 spoon batter into 3 well greased and floured 8-inch cakepans.
• 5 bake at 350f for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
• 6 cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire racks.
• 7 gently fold rum into whipped topping, if desired, chill.
• 8 place serving plate in freezer to chill.
• 9 place 1 cake layer on chilled serving plate; top with a layer of strawberry ice cream and layer of pistachio ice cream; repeat layers, and then top with remaining layer of cake.
• 10 frost top and sides of cake with whipped topping.
• 11 garnish, if desired.
• 12 serve, right away.
• 13 cover and freeze any left over ice cream cake.