Caterpillar Ice Cream Cake
- 1 Angel Food Bunt Cake
- 2 pints Mint Chocolate Chip Ice cream, softened
- 1 pint Raspberry Sorbet, softened
- 1 tub Whipped Topping
- 5 drops Yellow Food Coloring
- Assorted Candies and Pretzel Sticks
- Line a Bunt pan and a 2 cup capacity bowl with plastic wrap.
- Cut the angel food cake in half width wise and place the top half upside down into the bunt pan.
- Place the softened mint chocolate chip ice cream into a stand mixer fitted with a paddle attachment and mix on low speed until the ice cream is spreadable. Spoon the softened ice cream over the angel food cake that was placed in the bunt pan.
- Place the bottom slice of the angel food cake over the ice cream. Press down gently to remove any gap between the layers. Cover and freeze for 1 hour.
- Place the raspberry sorbet into a stand mixer fitted with a paddle attachment and mix on low speed until the sorbet is spreadable. Spoon the sorbet into the plastic lined 2 cup capacity bowl. Spread until smooth and cover with plastic wrap. Freeze for 1 hour.
- Remove the bunt cake from the freezer; turn the pan upside down onto a large plate. Cut the cake directly in half.
- To assemble the body of the caterpillar reconnect the two opposite ends to make an S shape. Place the caterpillar body right onto a large platter and place the whole platter in the freezer to keep it frozen.
- Mix the whipped topping with the yellow food coloring and cover the entire body of the caterpillar with the whipped topping.
- Unmold the frozen raspberry sorbet from the bowl, place at one end of the body to make the head.
- Last decorate the whole cake with the assorted candies and use the pretzel sticks to make small cute antennas.
- Enjoy. Refreeze or serve immediately!
- Bunt Cake Pan
- Plastic Wrap
- 2 Cup Capacity Bowl
- Stand Mixer
- Paddle Attachment
- Large Plate