3/4 c. round hard peppermint flavored candies
1/4 c. water
2 c. heavy or whipping cream
1/4 c. confectioners' sugar
1/2 tsp. vanilla extract
1 (8 inch) ready to serve gold or angel food cake ring
1 pt. vanilla ice cream

In covered blender container with blender at high speed, blend 1/2 cup candies until coarsely crushed; remove to waxed paper. Repeat to crush remaining 1/4 cup candies, but leave in blender; add water; blend until syrupy. In small bowl, with mixer at medium speed, beat cream, sugar and extract until stiff peaks form.

With knife, slice cake into 3 layers. Place bottom layer on cake platter; sprinkle with about 2 tablespoons peppermint syrup; spread 1/2 cup whipped cream over cake; sprinkle with 1 tablespoon crushed candies. Top with second layer; sprinkle with syrup; spread with 1/2 cup cream; sprinkle with candies. Invert top layer carefully; sprinkle cut side of this layer with remaining syrup, then place right side up on cake. Spread remaining cream on top and side of cake.

Dust side of cake with some crushed candies. With small ice cream scoop, scoop ice cream into balls; place on to of cake. Sprinkle with crushed candies. Freeze until serving time. Makes 10 servings.