1/2 gallon cookies and cream ice cream, softened
1 (18.25 oz.) pkg. chocolate cake mix without pudding
3 lg. eggs
1 1/3 c. water
1/2 c. vegetable oil
1 (8 oz.) container frozen whipped topping, thawed

Spread ice cream evenly into two 9 inch round cake pans lined with plastic wrap. Place in freezer for at least one hour. Remove from pans and return to freezer.

Combine cake mix and next three ingredients. Beat at low speed with an electric mixer until moistened. Beat at medium speed two minutes. Pour batter into three greased and floured 9 inch round cake pans. Bake at 350 degrees for 20 minutes or until a wooden pick comes out clean. Cool on wire racks in pans 10 minutes; remove from pans. Cool completely.

Remove ice cream from freezer and plastic wrap. Place one cake layer on platter; top with ice cream. Repeat layers. Frost top and sides with whipped topping. Store in freezer.