1/2 gallon Cookies and Cream ice cream (softened)
1 (18.25 oz.) pkg. chocolate cake mix (without the pudding)
1 1/3 c. water
1 (8 oz.) carton Cool Whip, thawed
3 lg. eggs
1/2 c. vegetable oil

Spread ice cream evenly into two 9-inch round cake pans which have been lined with plastic wrap. Place in freezer for at least 1 hour. Remove ice cream and linings from pans and return to freezer.

Combine cake mix, eggs, water, vegetable oil in a mixing bowl and beat at low speed with mixer until moistened. Beat at medium speed for 2 minutes longer.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 20-25 minutes or until done. Cool on wire racks in pans for 10 minutes. Remove from pans and cool completely.

Assemble cake: remove ice cream from freezer and remove plastic wrap. Place one cake layer on platter, top with ice cream layer. Repeat. Frost top and sides of cake with whipped topping. Store in freezer or serve immediately.