Cool and Minty Party Cake

A majestic dessert creation of white cake and mint ice cream is frosted with whipped topping and served frozen.

Cool and Minty Party Cake


  • 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
  • 2 teaspoons peppermint extract
  • 8 drops green food coloring (optional)
  • 2 cups whipping cream (do not use non-dairy)
  • 1 (18.25 ounce) package white cake mix
  • Green creme de menthe liqueur
  • 1 (8 ounce) container frozen non-dairy whipping topping, thawed


1 Line 9-inch round layer cake pan with aluminum foil. In a large bowl, combine Eagle Brand, extract and food coloring if desired. Fold in whipped cream. Pour into prepared pan; cover. Freeze at least 6 hours or until firm.

2 Meanwhile, prepare and bake cake mix as package directs for two 9-inch round layers. Remove from pan; cool thoroughly.

3 With fork, poke holes in layers 1-inch apart halfway through each layer. Spoon small amounts of liqueur in holes. Place one cake layer on serving plate; top with ice cream layer than second cake layer. Trim ice cream layer to edge of cake layers.

4 Frost quickly with whipped topping. Return to freezer at least 6 hours before serving. Garnish as desired. Freeze leftovers.


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