Ice Cream Pyramid Cake

Directions

1. 1
   FOld OREO Pieces into cake batter.
2. 2
   Spread evenly onto 2 parchment-lined half sheet pans (or 1 parchment-lined half sheet pan for trial recipe).
3. 3
   Bake cakes as directed on package; cool completely.
4. 4
   Remove cakes from pans.
5. 5
   Remove parchment; discard.
6. 6
   Cut each cake crosswise in half to make a total of 4 (12x9-inch) rectangles (or 2 rectangles for trial recipe).
7. 7
   Spread 1/2 of the cake pieces with ice cream; top with remaining cake pieces.
8. 8
   Cover with plastic wrap; freeze until firm.
9. 9
   Cut each cake stack into 12 (4x3-inch) rectangles just before serving.
10. 10
    Cut rectangles diagonally in half to form a total of 48 triangles (or 24 triangles for trial recipe).
11. 11
    For each serving: Stand 2 cake triangles on dessert plate.
12. 12
    Top with 2 Tbsp.
13. 13
    chocolate syrup, 1 Tbsp.
14. 14
    butterscotch topping and 1/4 cup whipped topping.
15. 15
    Garnish with additional OREO Pieces, if desired.