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Chocolate Raspberry Ice Cream Cake

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  • 1/2 gallon block vanilla ice cream, softened
  • 1 1/2 cups raspberry preserves
  • 10 chocolate sandwich crème cookies, crumbled
  • 3/4 cup chocolate syrup, divided
  • 1 tub (8 ounces) frozen non-dairy whipped topping, thawed
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    1. Line bottom of a 13 x 9-inch pan with foil. Remove paper carton from ice cream block. Using a knife dipped in hot water, cut slices of ice cream and place in bottom of pan. Spread ice cream into a smooth layer.
    2. Spread preserves over ice cream. Sprinkle cookie crumbles on top of preserves. Drizzle 1/2 cup chocolate syrup over cookie crumbles. Top with slices of remaining ice cream. Spread ice cream until smooth.
    3. Place in freezer for a minimum of 3 to 4 hours. Remove from freezer and turn out onto serving platter. Remove foil. Frost with whipped topping. Drizzle remaining 1/4 cup chocolate syrup over top to decorate. Return to freezer until ready to serve.
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