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Categories:Viewed: 23 - Published at: 6 years ago
Ingredients
- 1 1/2 quarts mint chocolate chip ice cream
- 18 chocolate mint-, filled oblong sandwich cookies
- 1 cup flaked coconut
- 3 sugar ice cream cone
- 6 3/8 ounces frosting green aerosol
- 1/4 cup flaked coconut
Method
- Scoop Breyers(R) Smooth & DreamyTM 1/2 the Fat Mint Chocolate Chip Ice Cream into 9 x 5 x 3-inch loaf pan, pressing to form an even layer almost to the edge. Place cookies vertically against sides of pan with sides touching, pressing Ice Cream against cookies to help stand up. Cover and freeze 5 hours or overnight.
- Arrange cones upside down on waxed-paper-lined plate for "trees". Using star tip attached to aerosol frosting, pipe frosting in short strokes over cones; chill 10 minutes. Decorate "trees" with candy "ornaments". Freeze until ready to serve. Freeze serving platter 30 minutes before serving.
- To serve, invert cake onto chilled serving platter. Top with coconut "snow' and "trees".
