This is such a great recipe! After reading other's reviews, I knew exactly how to customize this cake for my son's 12th b-day. For the crust; I crushed a 12oz pkg of chocolate covered mint square cookies, I used another pkg to ring the cake sides then into freezer for 20 min. I smoothed in creamy soft mint ice cream creating a 1/2" layer, then froze for 30 minutes. I crushed a pkg of Pepperidge mint sevilles and pressed onto the ice cream layer, then into the freezer for 15 min. For the the topping: I spread 3/4 of a 16oz container of thawed cool whip then drizzled chocolate syrup over the top. I pulled a toothpick through the syrup to create a heart design. Finally, I sprinkled chocolate mint sprinkles over the top, wrapped with foil and froze. until the next day. I precut slices hour's before serving at my son's b-day bbq. Using a springform pan gave such a beautiful presentation---this is easy to do and everyone will love it!
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This is such a great recipe! After reading other's reviews, I knew exactly how to customize...