Hi Sandy, I have a great recipe for a delicious ice cream cake. I usually make this in a 9'x13' sheet pan. I line the sheet pan with parchment paper. (all sides too.) I use chocolate sandwich cookies (oreo) about 22 of them, crush in food processor and add 1/2 stk (4 tbsp) margerine or butter. then spread in prepared pan. Put in freezer abt 30 min..Take out ice cream, I use one 1.5 quart vanilla and 1.5 quart of choc. thaw for 20 to 30 minutes. when soft enough, spread one flavor on the top of cookie crust., put back in freezer until firm .I use fudge topping over this layer along with any other filling you would like, ( cookie pieces, chopped peanut butter pieces, etc.) Next put next 1.5 quart ice cream over this layer. Put this back in freezer until firm then top with more fudge topping. place in freezer until this is all really frozen firmly. ( I usually do it overnight) I use a wax covered cake board to flip the cake out of pan, peel off parchment paper and flip it back on to another cake board. I cover this with Rich's whip topping ( this is a topping I buy locally, and whip it up, replaces real whipping cream) One whole can of this topping gives me enough topping to cover the cake and decorate it. My daughters use cool whip topping because they naturally are not decorating it, they just sprinkle choc. sprinkles on top. Here is the recipe for the choc. fudge filling; you will need 1can (12oz.) evaporated milk 2/3 cup choc chips 1 stick (8TBSP) Margarine 2 Cups confectioners sugar For sauce; Melt choc chips & 1 stick of margarine & 1 can evap. milk & conf sugar, bring to a boil on med. heat. Stir for 7 min. or until choc. mixture starts to thinken. (usually 7 min. usually does this) Take off heat & chill for an 1 1/2 hours or till cool enough to spread over ice cream.( when you cover the ice cream with this mixture be sure to freeze until firm)then continue with the cream topping. I hope you'll try this recipe it is great.