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Cake and Ice Cream Shots

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  • Prep 20 min
  • Total 1 hr 40 min
  • Servings 24
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Belly up to the ice cream bar for these fun layered cake and ice cream shots made with Betty Crocker™ Super Moist™ yellow cake, strawberry ice cream, Oreo™ cookies and whipped topping.
By Inspired Taste
Updated Apr 18, 2016
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Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Replace strawberry ice cream with your favorite flavor, and replace the yellow cake with chocolate or another flavor.
  • tip 2
    Make these shooters up to 4 hours ahead of time; just keep them covered in the freezer until you’re ready to serve.
  • tip 3
    Small mason jars or jelly jars work great for these shooters. For a special touch, place them in colorful paper baking cups when serving.

Nutrition

Nutrition Facts are not available for this recipe
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