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Cookie Crunch Fro-Yo Cake Recipe

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This recipe for Cookie Crunch Fro-Yo Cake is from Chef Joseph's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (11.5 oz) package chocolate loaf cake, like Entenmann's
6 cups vanilla frozen yogurt, like Edy's
4 cups Cookies and Cream frozen Yogurt (like Dannon Oikos Greek)
1 (4oz) crisp rice candy bar, chopped
1 cup whipping cream
1/2 cup powdered sugar
1/2 tsp vanilla extract
6 chocolate sandwich cookies, chopped
Directions:
Directions:
Freeze chocolate loaf cake overnight, slice into six 1/4" thick slabs. Line a baking sheet with plastic wrap. Arrange first cake slab onto sheet. Spread with 2 cups vanilla frozen yogurt, place 2nd slab of cake on top and spread with 2 cups cookies and cream yogurt and sprinkle with 1/2 crisp rice bar. Repeat with remaining cake layers and yogurt, alternating between vanilla and cookies and cream Finish with a cake layer on top. Press lightly to compress Wrap in plastic wrap and freeze 4-6 hours or until firm, With mixer on medium speed, beat cream, powdered sugar,and vanilla 3 minutes or until fluffy. Spread over top of cake. Garnish with chopped cookies.

 

 

 

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