Ice Cream Cake

Directions

1. 1
   Line 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan with plastic wrap, with plastic overhanging edges.
2. 2
   Remove wrapping from 8 cakes.
3. 3
   Press 4 cakes into bottom of pan, so the long sides of the individual cakes are parallel with short end of loaf pan (cakes will fit snugly in pan).
4. 4
   Place loaf pan in freezer while softening ice cream.
5. 5
   Let ice cream stand at room temperature for 10 minutes, stirring until consistency of cream cheese.
6. 6
   Once ice cream is thickly spreadable, remove pan from freezer.
7. 7
   Spread ice cream over top of cakes and to edges of pan.
8. 8
   Press remaining 4 cakes gently on top of ice cream, arranging in same manner as first layer.
9. 9
   Tightly cover top of cake with overhanging plastic wrap.
10. 10
    Freeze until fairly firm, about 3 hours.
11. 11
    Fold mint extract, if using, into thawed whipped topping.
12. 12
    Once cake feels firm to the touch, uncover top of cake.
13. 13
    Invert onto platter; remove pan and plastic wrap.
14. 14
    Frost sides and top of cake with thawed whipped topping.
15. 15
    Refreeze for at least 2 hours or overnight.
16. 16
    Thinly slice and serve.