1 (14-ounce) can sweetened condensed milk
2 teaspoons peppermint extract
8 drops green food coloring, optional
2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping
1 (18 1/4 or 18 1/2-ounce) package white cake mix
Green creme de menthe liqueur
1 (8-ounce) container frozen non-dairy whipped topping, thawed (3 1/2 cups)
For Ice Cream Layer:
Line 9-inch round layer cake pan with aluminum foil. Whip the 2 cups whipping cream.
In large bowl, combine sweetened condensed milk, peppermint extract and green food coloring (if using). Fold in whipped cream. Pour into prepared pan; cover. Freeze at least 6 hours or until firm.
For Layer Cakes:
Meanwhile, prepare and bake cake mix as package directs for two 9-inch round layers. Remove from pans; cool thoroughly.
With fork, poke holes in both cake layers 1 inch apart halfway through each layer. Spoon small amounts of liqueur in holes.
Place one cake layer on serving plate; top with ice cream layer; then second cake layer. Trim ice cream layer to edge of cake layers.
Frost quickly with non-dairy whipped topping. Return to freezer for at least 6 hours before serving. Garnish as desired. Freeze leftovers.
Makes a 9-inch layer cake, serves 10-12.
Tip: If desired, decorate top of cake with pale green edible leaves, and edible pastel pink flowers. Edible flowers and leaves may be purchased online at: http://www.sugarcraft.com
Date: September 27, 2002