- Family-size package thin chocolate sandwich cookies, such as Oreos
- 16-ounce tub whipped topping, such as Cool Whip, thawed
- Colorful candy, such as M&Ms and sprinkles
Line an 8-inch cake pan or springform pan (that’s at least 3 inches deep) with plastic wrap; make sure the plastic covers the entire pan and comes up over the edges. Place a layer of cookies into the bottom of the pan. Top with a layer of whipped topping. Alternate layers of cookies and whipped topping, until the cookies are gone. (Reserve 2 cups of the whipped topping to “frost” the cake later.) Freeze cake for several hours, until firm. To serve, remove cake pan from freezer. Place a serving plate over the open side of the pan and invert the cake onto the plate. (If using a springform pan, remove the side of the pan and invert onto a plate.) Remove plastic wrap. Use a knife to spread the remaining thawed whipped topping onto the top and sides of the cake. Decorate with your favorite colorful candy. Dip a knife in warm water to help cut slices. Serve immediately. Store leftovers in the freezer.
- 1 1/2 cups water
- 1 packet powdered drink mix, such as Kool-Aid
- 1/2 cup granulated sugar
In a microwave-safe container, combine water, powdered drink mix and sugar. Heat for 1 minute; mix well. Heat for 30 seconds more and stir until sugar is dissolved. Allow mixture to cool to room temperature. When cool, pour mixture into a quart-size freezer bag and seal well. Set the bag onto a plate and place the plate into the freezer. Freeze until the liquid is solid, several hours or overnight. Once the liquid is frozen solid, remove it from the freezer, along with the plate. Set a box grater on top of the cold plate. Open the plastic bag and pull the plastic down to expose the ice. Use a kitchen towel to hold the bag, and grate the ice onto the plate, gradually pulling back the plastic as you go. Return the ice shavings to the freezer until serving. Scoop into cups and serve with sprinkles, gummy bears or your favorite toppings