Ingredients:
1 package (213 g) biscuits Monaco Pepperidge Farm Double Chocolate
3 cups (750 mL) vanilla ice cream or chocolate, softened
1/3 cup (80 mL) caramel for garnish
Directions:
Line a cake pan 8 inch diameter shrink wrap.
Cut the biscuits in half crosswise and place them side by side, vertically, along the sides of pan, cut side down. Place remaining cookies on bottom of pan.
Spread half the ice cream into the mold. Drizzle with caramel on top. Spread remaining ice cream over caramel. Cover and freeze 6 hours or until ice cream is firm.
Discover the mold and unmold the cake onto a serving plate. Serve topped with caramel flavor.
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