Dessert: Frozen Peppermint Chocolate Cake

Ingredients

1 box Little Bites fudge brownie squares (see Note)
1 container light peppermint ice cream (Edy’s or Dreyer’s)
1 container frozen light whipped topping
Decorate: crushed candy canes or starlight mints

Instructions

You'll need an 8-in. springform pan lined with plastic wrap. Cut each brownie horizontally in half so that you have 2 brownie squares about 1/2 in. thick. Place brownies in a tightly packed single layer over pan bottom, cutting to fit so that there are no gaps. Freeze 10 minutes.
Spoon ice cream over brownie layer; pack into a fairly even layer. Spoon whipped topping over ice cream, swirling. Cover and freeze at least 4 hours or until firm.
Run knife around side to release, remove sides of pan and sprinkle top with crushed candy. Cake can be placed back in freezer until serving or served immediately.

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