1/2 gal. Cookies and Cream Ice Cream
1 pkg. (18 1/2 oz.) chocolate cake mix
1 1/2 c. heavy cream
1/4 c. confectioners' sugar
1 tsp. vanilla extract

Spread ice cream in foil-lined 9 inch round pan and freeze until firm. Prepare and cool cake mix as label directs for two 9 inch round layers. Place one cake layer on plate. Invert ice cream onto cake. Discard foil. Top with second layer.

In a small bowl, beat heavy cream, confectioners' sugar and vanilla until stiff. (if desired, double the amount of heavy cream to make a lot of icing.) Frost cake and return to freezer until ready to serve.