Minty Cake

Ingredients

1 (14-ounce) can sweetened condensed milk
2 teaspoons peppermint extract
8 drops green food coloring, optional
2 cups heavy cream, whipped (do not use non-dairy whipped topping
1 (18 1/4 or 18 1/2-ounce) package white cake mix
Green creme de menthe liqueur
8-ounce container frozen non-dairy whipped topping, thawed (3 1/2 cups)

Instructions

Line 9-inch round layer cake pan with aluminum foil. In large bowl, combine sweetened condensed milk, extract and food coloring if desired. Fold in whipped cream. Pour into prepared pan; cover. Freeze at least 6 hours or until firm. Meanwhile, prepare and bake cake mix as package directs for two 9-inch round layers. Remove from pans; cool thoroughly. 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 then second cake layer. Trim ice cream layer to edge of cake layers.