Ingredients

Scale

1 package (14.3 oz) Vanilla Sandwich Cookies
6 tablespoons Unsalted Butter
1.5 quarts Bubblegum Ice Cream
1 quart Vanilla Ice Cream
1 container (12 oz) Whipped Topping
A few drops Pink Food Coloring
1/2 cup Mini Gumballs or Bubblegum Candies
2–3 tablespoons Sprinkles
1/2 teaspoon Bubblegum Extract (optional)

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Instructions

Line a 9-inch springform pan with plastic wrap
Crush the vanilla sandwich cookies in a food processor and transfer to a medium bowl
Pour melted butter over cookie crumbs and mix until evenly moistened
Press the mixture into the bottom of the springform pan and freeze for 15-20 minutes
Spread softened bubblegum ice cream over the crust and return to the freezer for 30-45 minutes
Spread softened vanilla ice cream over the bubblegum layer and return to the freezer for 2-3 hours or overnight
Fold in pink food coloring into the thawed whipped topping
Remove from freezer, lift the cake out of the pan, and spread the whipped topping over the cake
Decorate with gumballs and sprinkles
Slice with a hot knife and serve

Notes

Make sure the ice cream is slightly softened, not melted, for easier spreading.

Use a hot knife for clean slices.

Author: THOMAS
Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: Freezing
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 40g
Sodium: 210mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg