Get your ice cream, cookies and cake in one with this decadent fudge-filled treat. With Betty Crocker™ cake mix and icing, it’s so easy to make!
Preheat oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line base and sides of 33cm x 22cm rectangular cake tin with foil, leaving foil over-hanging each side. Lightly grease base of foil only.
Make cake as directed on box. Bake for 30-35 minutes or until rounded knife inserted in centre of the cake comes out clean. Cool completely in tin.
Use palette knife to spread icing in even layer over top of cake; place in freezer about 30 minutes or until firm.
Spread ice cream over icing; scatter with broken biscuits. Cover and freeze at least 4 hours until firm.
Remove from freezer about 15 minutes before serving. Use foil to lift whole cake out of tin. Peel away foil; cut into squares. Serve with fresh raspberries.
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