Cake and Ice Cream Shots

Bloggers Adam and Joanne Gallagher from Inspired Taste make mini ice cream cake desserts. Learn to make this recipe with our how-to article.

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Prep Time 20 min
Total Time 1 hr 40 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® yellow cake mix

: Water, vegetable oil and eggs called for on cake mix box

1: quart (4 cups) strawberry ice cream

24: creme-filled chocolate sandwich cookies, broken into small pieces

2: cups frozen (thawed) whipped topping

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2 Make and bake cake mix as directed on box, using water, oil and eggs. Cool completely in pan on cooling rack. Crumble cake with fork.
3 In each of 24 (4-oz) glass jars or cups, place 1 small scoop of ice cream. Layer with crumbled cake and half of the cookie pieces. Top with remaining ice cream, a dollop of whipped topping and remaining cookie pieces. Serve immediately or freeze until serving time.