Grasshopper Icebox Cake

Make a show stopping cake without turning on your oven! This cool and creamy no-bake cake is sure to be a hit at your next barbecue.

Nonstick cooking spray

2 quarts mint chocolate chip ice cream, softened

1 box (9-ounce) chocolate wafer cookies

1 cup chocolate sauce

1 cup crushed cream-filled chocolate sandwich cookies

Spray a 9-inch loaf pan with nonstick cooking spray and line with plastic wrap, allowing a 2-inch overhang on all sides.

Evenly spread half of the ice cream in the bottom of the prepared pan. Place a double layer of chocolate wafer cookies on top of the ice cream. Spread the remaining ice cream evenly over the cookies. Place another layer of cookies over the top. Cover with the plastic overhang. Freeze until firm, at least 4 hours or overnight.

To unmold, let the cake stand at room temperature for 5 minutes. Invert onto a serving plate and remove the pan and the plastic wrap. Garnish the top with chocolate sauce and crushed chocolate sandwich cookies. Slice and serve immediately.

Serves 8.

Cooking Tip: Chocolate wafer cookies are available in either the cookie or baking department of your local supermarket. Crushed chocolate sandwich cookies can be substituted if your store doesn’t carry them.

Do-Ahead: This cake can be made up to 4 days in advance. Keep frozen and tightly wrapped in plastic wrap until ready to serve.

Variation: Feel free to substitute your favorite flavors of ice cream.