Candy Shop Ice Cream Cake

My son Marty saw this amazing treat on Facebook and just had to bring it to my attention. Check it out! I love the fact that you can slice the cake by the number of Kit Kat's you want. 

I have a strange feeling that there is a hidden message here. By some chance, could he want me to put this little beauty together for his birthday? Hmmm! Gotta love him!

Candy Shop Ice Cream Cake

Ingredients:

• 2 qt ice cream, any 2 flavors
• 2 Tbs milk
• 39 Kit-Kat candy sticks
• 16 oz whipped topping, frozen (like cool whip)
• 30 Oreo cookies, broken up
• 1/4 cup chocolate candies, assortment

1. Remove 2 quarts of ice cream ( 2 flavors) from the freezer and leave on the counter. 
2. In a food processor combine 2 tbs milk & 24 oreo cookies.
3. Coat a 9-inch spring form pan with nonstick spray and place 39 Kit Kat candies upright all around the side of the pan, with the kit-kat name facing out, against the side of the spring form pan.
4. Line the bottom of the pan with parchment paper and press the oreo mixture evenly over it.
5. Place in the freezer for 10 minutes.
6. Stir the first flavor of softened ice cream in its container and press evenly over the oreo crust.
7. Place in the freezer for 10 minutes
8. Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer.
9. Place in the freezer for 10 minutes.
10. Remove from the freezer and spread whipped topping over the top layer of ice cream and garnish with 6 Oreo cookies , broken up & 1/2 cup M & M candies
11. Return cake to the freezer and allow to set overnight.
12. Remove cake from freezer 10 minutes prior to serving.
13. Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter.

Slice & serve immediately!