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Pineapple Angel Copycat Dairy Queen Ice Cream Cake Recipe

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Pineapple Angel Copycat Dairy Queen Ice Cream Cake is a layered frozen dessert made with angel food cake, pineapple filling, vanilla ice cream, whipped topping, and crunchy cookie crumbs. Perfect for birthdays, summer parties, and celebrations.

Ingredients

Scale
  • 1 prepared angel food cake
  • 1.5 quarts vanilla ice cream, softened
  • 1 can (20 oz) crushed pineapple, drained
  • 8 oz whipped topping
  • 1 small box vanilla pudding mix
  • 1 cup cold milk
  • 1 1/2 cups crushed sandwich cookies or wafers
  • 3 tablespoons melted butter
  • White chocolate drizzle optional
  • Cherries optional

Instructions

  1. Line a springform pan or cake pan with parchment.
  2. Place sliced angel food cake in the bottom.
  3. Mix drained pineapple, pudding mix, and milk until thickened.
  4. Spread pineapple mixture over cake.
  5. Spread softened vanilla ice cream over pineapple layer.
  6. Mix cookie crumbs with melted butter and sprinkle over ice cream.
  7. Freeze 4 to 6 hours until firm.
  8. Remove from pan and frost with whipped topping.
  9. Decorate with drizzle or cherries.
  10. Freeze 1 more hour before slicing.

Notes

  • Drain pineapple very well.
  • Use softened ice cream for smooth layers.
  • Freeze between steps if needed.
  • Use a warm knife for neat slices.
  • Store frozen up to 2 weeks.
  • Great make-ahead party dessert.

Nutrition

Find it online: https://recipeeasily.com/pineapple-angel-copycat-dairy-queen-ice-cream-cake/