Name: Jelly jiggle and slimey limey ice-cream cake
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 500 gram bought un-iced chocolate cake, coarsely chopped; 2 litre vanilla ice-cream, softened slightly; 340 gram bottle aunt betty's jelly jiggle dessert topping; 360 gram bottle aunt betty's slimey limey dessert topping

Ingredients

500 gram bought un-iced chocolate cake, coarsely chopped

2 litre vanilla ice-cream, softened slightly

340 gram bottle aunt betty's jelly jiggle dessert topping

360 gram bottle aunt betty's slimey limey dessert topping

Method

1.Arrange cake over base of a 22cm (base measurement) springform cake pan. Spoon one-third of the ice-cream over cake. Top with red topping. Spread with remaining ice-cream. Top with green topping.

2.Freeze for 6-8 hours or until firm. Remove from freezer. Using a round-bladed knife, run blade around inside edge of pan. Release pan. Transfer cake to a cake plate. Stand for 5 minutes. Cut cake into pieces.