Best Cream Cake Dessert Recipes

BUSTER BAR DESSERT (ICE CREAM CAKE)

Steps:

• Combine cookie crumbs with the melted butter till well coated.
• Press into bottom of a 9x13 inch baking pan.
• Place in freezer 15 minutes.
• Spread the softened vanilla ice cream over the chilled cookie crust.
• Sprinkle salted Spanish peanuts evenly over ice cream.
• Place cake back into freezer.
• For the chocolate fudge sauce melt butter over medium heat with powdered sugar and evaporated milk.
• When melted add chips and whisk till smooth.
• Let come to a boil; boil 8 minutes whisking occasionally till thickened. (make sure to watch boiling sauce carefully so it does not boil over).
• Take off heat and and whisk in vanilla.
• Let cool to room temperature. (may place pan of chocolate sauce into a large bowl with ice to chill down faster).
• When cooled pour chocolate sauce over top of ice cream and peanuts.
• Freeze 15 minutes.
• Carefully frost top of cake with Cool Whip and garnish with extra peanuts (may also reserve 1/4 cup of chocolate fudge sauce to drizzle for garnish as well).
• Cover with tin foil and freeze overnight.
• Let sit out 10 minutes before slicing and serving.

CREAM CAKE DESSERT

Steps:

• In a large bowl, beat the cake mix, dry pudding mix and shortening on low speed until crumbly. Add water and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. , In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth. , Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with filling. Top with remaining cake layer. Garnish with raspberries if desired.

EASY HOMEMADE OREO ICE CREAM CAKE - AN OREO LOVER'S DREAM DESSERT!

Steps:

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• HowToSection For the ice cream: Array
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• HowToSection For the chocolate ganache: Array
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LEMON CREAM DESSERT CAKE

Steps:

• Grease and flour a 10-inch tube pan.
• In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened.
• Beat for 2 minutes on high speed.
• Set aside 2 cups of the batter.
• In a small bowl, beat egg yolks on high speed for 2 minutes.
• Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring.
• Layer batters alternately in prepared pan, beginning and ending with yellow batter.
• Using a narrow spatula, gently swirl through batters to marble.
• Bake in a 350°F oven about 45 minutes or until it tests done with toothpick.
• Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks.
• For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth.
• Fold in the frozen whipped dessert topping.
• In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes.
• Stir in 1 tablespoon shredded lemon peel.
• Fold the pudding into the cream cheese mixture.
• To Assemble Cake: Cut cake horizontally into three layers.
• Spread some of the frosting between layers.
• Frost entire cake with remaining frosting.
• Garnish with blueberries, sliced strawberries and small pieces of lemon peel.

DELICIOUS ICE CREAM SANDWICH CAKE DESSERT

Steps:

• make a single layer of ice cream sandwiches. Follow with half the cool whip. sprinkle half the chocolate syrup and 3 crumbled reeses cups. Repeat with the other half of ice cream sandwiches, cool whip, syrup and remaining reeses cups. Sprinkle 1 c of m&ms. Cover and freeze at least 3 hours.

ICE CREAM CAKE DESSERT

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. , Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack., Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze., In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds.