1/2 gal. cookies & cream ice cream
1 pkg. chocolate cake mix (18 1/2 oz.)
Ingredients called for on the label on 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. Freeze until firm (3 hours). Prepare and cool cake as label directs for two 9 inch round layers. Place 1 cake layer on plate. Invert ice cream onto cake; discard foil. Top with second layer. In small bowl - beat cream, sugar and vanilla until stiff. Use to frost cake. Freezes 2 hours.