Strawberry Ice Cream Cake
8 graham crackers
4 tablespoons of butter
1 1/2 gallon of ice cream (soften it by leaving out for 30 minutes)
1 tub of cool whip
Place graham crackers in food processor and blend. Melt butter and mix together with crushed graham crackers. Pat into 9x13 pan. (I used a 9x9 pan and did half of the recipe.) Place softened ice cream on top of graham cracker crust. Pour entire tub of cool whip on top. Place in freezer for 4 - 6 hours (overnight is even better).
For Ryan's cake I used strawberry ice cream and added sliced strawberries on top before serving. (Children wanted to add red sugar sprinkles on top, too.)
I have also made this as a chocolate version using oreos for the crust and sprinkled on top with any complimentary ice cream flavor.
Very easy and very yummy.