"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rainbow Ice Cream Cake Recipe

  Tried it? Rate this Recipe:


This recipe for Rainbow Ice Cream Cake, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Zeller
Added: Monday, April 30, 2007


1 pkg chocoalate cake mix
2 eggs
1 qrt strawberry ice cream, softened
1 qrt pistachio ice cream, softened
2 envelops (2 oz each) whipped topping mix
red food coloring
1 T light rum (optional)
chopped pistachio nuts

Grease 2 nine inch round layer-cake pans; dust with flour; tap out any excess. Prepare cake mix with eggs and water following lable directions. Pour into prepared pans. Bake at 350, 30 minutes or until centers spring back when lightly pressed with fingertips. Cool in pans on wire racks 10 minutes. Loosen layers around edges with a knife; turn out onto racks; cool completely. Split each later, using sawing motion with a sharp knife. While layers bake, cut 2 18inch lengthes of plastic wrap and fit into 2 eight inch layer cake pans. Spread half the strwberry ice cream evenly in each cake pan. Top iwth lalf the pistachio ice cream in each pan (or use your favorite flavor combinations) Cover ice cream with plastic wrap and freeze until ready to use. Place one split cake layer on cooky sheet. Remove one ice cream layer from pan; ppel off transparent wrap and place on split layer; repeat with 2 more plit layers and sceond iceream layer. Freeze entire cake while making frosting.

Beat whipped topping mix with milk, following label directions. Tint a pale pink with red coloring and flavor with rum, if ypu wish. Frost side and top of cake with part of frosting; pile remainging frosting onto center of cake and swirl out with t and sprikle with pistachio nuts. Freeze untl frosting is firm; then cover with plastic wrap. when ready to serve, loosen cake around edge of cooky sheet with a spatula dipped in hot water; transfer to serving plate iwth spatula and pancake turner. Cut with a sharp knife, or try your electric knife.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!