Super Easy Ice Cream Cake

This recipe is slightly modified from the July 2008 edition of Real Simple. And it is real simple to make :)

Ingredients:
1 cup heavy cream
2 tablespoons confectioners' sugar
6-12 ice cream sandwiches (depending on the desired pan size and number of layers)
Favorite candy bars (chopped), chocolate chips (chopped) or cookie crumbles

Directions:
Line a pan (such as a 6 x 6 square pan or 8 1/2-by-4 1/2-inch loaf pan) with a piece of wax paper or parchment, allowing the paper to hang over both long sides.

In a large bowl, beat the cream and sugar until stiff peaks form. *You can flavor the cream before whipping with 1 teaspoon vanilla extract or Grand Marnier, an orange-flavored liqueur.

In the bottom of the pan, arrange the appropriate number of sandwiches in a single layer, cutting them to fit as necessary. If only doing 2 layers, spread half the whipped cream over the layer. If planning on more than 2 layers, divide up the whipped cream evenly between layers. Arrange the remaining sandwiches into layers and top each with whipped cream. If whipped cream left, frost the sides of the cake.

Sprinkle the top of the cake with the chopped candy bar, chocolate chips or cookie crumbles. Cover with plastic wrap and freeze until firm, at least 1 hour and up to 1 week.

Once it is ready to server, lift the cake out of the pan by using the long sides of the paper and transfer to a platter. Discard the paper and serve.