How To Make Pumpkin Patch Dirt Cake
For this Halloween-inspired dirt cake, a layer of chocolate ice cream is topped with chocolate cookie “dirt” and decorated with candy corn pumpkins.
Crush the cookies in 2 batches in a food processor.
Spread 1⅓ cups of crumbs over the bottom of a 9-x-13-inch baking pan.
Cut away the cardboard packaging from 1 carton of ice cream with scissors. Slice the ice cream crosswise into 1-inch-thick rounds with a long knife.
Arrange the slices over the crumbs, cutting smaller pieces to fill gaps. Cover the ice cream with another 1⅓ cups crumbs. Repeat with the second container of ice cream, and top with remaining crumbs.
Freeze for at least 1 hour or until firm.
Mix the frosting with enough green food coloring to make it bright green, then transfer to a pastry bag fitted with a plain tip.
Arrange 3 double rows of pumpkins on top of cake and pipe the vines connecting the pumpkins.
Freeze until ready to serve.
Serve cold, and enjoy!
- Calories: 1333.32kcal
- Fat: 20.33g
- Saturated Fat: 8.64g
- Trans Fat: 0.05g
- Monounsaturated Fat: 7.02g
- Polyunsaturated Fat: 2.90g
- Carbohydrates: 294.37g
- Fiber: 20.36g
- Sugar: 141.10g
- Protein: 41.26g
- Cholesterol: 19.28mg
- Sodium: 275.16mg
- Calcium: 843.36mg
- Potassium: 12745.51mg
- Iron: 35.42mg
- Vitamin A: 15722.86µg
- Vitamin C: 331.15mg
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