MARCH 28TH: SOMETHING ON A STICK, ESKIMO PIE and BLACK FOREST CAKE

Black Forest Ice Cream Cake (Mr. Food)

1 (19.6 oz.) frozen chocolate layer cake, cut into 14 even slices (Do Not Thaw)

1-quart black cherry ice cream, slightly softened

1 (16 oz.) jar hot fudge sauce, divided, reserved

1 (8 oz.) container frozen whipped topping, thawed

12 maraschino or fresh cherries

Place half the cake slices in an 8×8” baking dish, arranging to fit tightly. Spread ice cream evenly over cake. Spoon half hot fudge sauce over ice cream and top with remaining cake slices. Spoon remaining hot fudge sauce over cake then top with whipped topping. Cover with plastic wrap and freeze 3-4 hours, or overnight. Remove from freezer 5-10 minutes before serving. Warm reserved hot fudge sauce, drizzle over cake, and garnish with cherries. Makes 12 servings. *Frozen chocolate cakes may vary in size, depending on brand, but they’ll all work just fine.

(02 09 18)