1/2 gal. cookies and cream ice cream
18.25 to 18.5 ounce 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. Freeze until firm. Prepare and cool cake mix as label directs for two 9 inch layers. Place one cake layer on plate. Invert ice cream onto cake; discard foil. Top with second layer. In small bowl, beat heavy cream, confectioners' sugar and vanilla extract until stiff. Use to frost cake.