This year while our birthday celebrations weren’t so quiet, my time in the kitchen was lacking. All of our birthdays are within 3 weeks of each other, and sometimes in the years passed, by the end of it all we are simply caked out. For my birthday we spent a few days in Colorado before Chris and I left the girls with my parents and headed to Vegas for a few days, but when we arrived to Colorado mom had made me the infamous carrot cake so we all had some of that. Bri turned 16 this year and her request was a marbled cake with whipped topping ordered from the bakery. Done. We spent Chris’s birthday in Kansas City for the John Mayer concert, but I did end up making a small chocolate cake for him (using my favorite recipe halved) which we had on Easter. Leah rounds out all of our birthday celebrations and she requested an ice cream sandwich cake so that is what she got.

Ingredients:

• 1 package of Oreos
• 1 1/2 tbsp. milk
• 1/2 gallon Cookies & Cream ice cream, softened
• 1 box of ice cream sandwiches
• 1 8oz. container of Cool Whip

Preparation:

Spray the bottom and sides of a springform pan with non-stick spray. Crush the Oreos into a fine crumb, reserving 10-12 for the top of the cake. Stir 1 1/2 tbsp. of milk into the crumbs and press into the bottom and sides of the springform pan.

With the ice cream sandwiches, cut each one in half and then cut each half lengthwise for a total of 4 pieces. Line these pieces up on the sides of the pan, covering the inside perimeter. Spoon in the softened ice cream, spreading and smoothing as you go. Top with Cool Whip and garnish with Oreos. Freeze for at least an hour before serving.