Wyatt’s Ice Cream Cake

Smilin’ Wyatt, The Cake Walk Kid
How can it be possible that our youngest son is turning 15 already?  I remember the morning he was born like it was yesterday.  Talk about a cake walk. 

Wyatt’s birth was a planned C-section and before I knew it he was a bundle in my arms and it wasn’t even noon yet.  The biggest catastrophe of the entire event was during surgery prep when Big Daddy Patty saw a needle and a little bit of blood. I remember hearing the nurses say “Get the Dad, get the Dad!” when they realized that he was about to pass out, but it was too late – Big Daddy Patty was down for the count.  (He says his surgical mask was snugged up a little too tight and he couldn’t get enough air. Yea, right….)

 

Wyatt came out of the womb smiling and he’s never stopped.  People have been drawn to him his entire life and we have always marveled at that. He’s always been kind and genuine, a kid who’s comfortable in his own skin, with a persona much like Opie Taylor on the Andy Griffith Show, even in looks.  This year when Wyatt decided to try his hand at wrestling, it was neat to see him jump up from each match, always with a smile on his face, win or lose.  All of us in the stands would watch for that signature smile because it just made you feel good.
RVMS Wrestling

Below is the recipe for Wyatt’s favorite B-Day Cake – we hope you enjoy it as much as he does.
Ice Cream Sandwich Cake
½ cup fudge ice cream topping, warmed
1 tub (8 oz) frozen whipped topping, thawed
1 pkg. (4 serving size) chocolate instant pudding
8 chocolate sandwich cookies (Oreos or the like)
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium mixing bowl; whisk in 1 cup whipping topping until mixture is well blended.  Add dry pudding mix; stir for 1 minute or until very well blended.  (If fudge topping mixture is too thick to spread easily, stir in ¼ cup milk.) Chop cookies roughly into chunks; stir into pudding mixture. 
Place 4 of the ice cream sandwiches side by side on a large sheet of foil; top with half of pudding mixture.  Repeat the layers, placing the remaining 4 ice cream sandwiches on top.  Frost the top and sides with the remaining whipped topping.  It doesn’t have to look perfect!  Bring foil up around sides of cakes, loosely sealing at the top to make a packet.  Freeze at least 4 hours before serving. 
To serve, let cake stand at room temperature to soften slightly before serving.  Slice through layers into fat slices to serve.  Store leftover cake in the freezer.
Serves 10-12
Now You’re Cookin’,
Chef Alli

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