Make Ahead
16 servings | Prep Time: 25 Minutes | Start to Finish: 6 Hours 35 Minutes
1 Line 9-inch square pan with plastic wrap, allowing wrap to extend over edges. In large bowl, fold candy bars into ice cream until blended. Spread evenly in pan. Freeze 3 to 4 hours or until firm.
2 Meanwhile, heat oven to 350°F. Line bottom of another 9-inch square pan with parchment paper. Sprinkle half of the sprinkles evenly over bottom of pan. In medium bowl, beat cake mix, milk, butter, vanilla and egg on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes or until fluffy. Pour into pan. Sprinkle with remaining sprinkles.
3 Bake 23 to 28 minutes or until cake springs back when lightly touched. Run knife around sides of pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
4 Slice cake horizontally in half; remove top half of cake. Unwrap ice cream; place on cut side of bottom of cake. Place top of cake, cut side down, on ice cream. Cut into 4 rows by 4 rows. Quickly wrap each sandwich in plastic wrap. Freeze at least 1 hour or until firm but no longer than 1 month.
1 Serving: Calories 370; Total Fat 17g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 45mg; Sodium 160mg; Total Carbohydrate 48g (Dietary Fiber 2g); Protein 5g Exchanges: 2 Starch, 1 Other Carbohydrate, 3 Fat Carbohydrate Choices: 3
Sweet Secret To use the same 9-inch pan for both freezing and baking, freeze ice cream until firm. Remove from pan and return ice cream to freezer.
Sweet Secret Omit making the scratch cake by starting with a yellow cake mix. Make as directed using 1¼ cups water, ½ cup softened butter and 2 eggs. Pour half of the batter into square pan. Use remaining batter for another purpose, such as cupcakes or a round cake.