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Cake and Ice Cream Shots

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

Belly up to the ice cream bar for these fun layered cake and ice cream shots made with Betty Crocker™ SuperMoist™ yellow cake, strawberry ice cream, Oreo™ cookies and whipped topping. ...MORE+ LESS-

Inspired Taste Inspired Taste
April 18, 2016

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
Oreo™ chocolate creme sandwich cookies, broken into small pieces
2
cups frozen (thawed) whipped topping

Steps

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  • 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.

Expert Tips

  • Replace strawberry ice cream with your favorite flavor, and replace the yellow cake with chocolate or another flavor.
  • Make these shooters up to 4 hours ahead of time; just keep them covered in the freezer until you’re ready to serve.
  • 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 Information

No nutrition information available for this recipe
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