Swiss Swirl Ice Cream Cake
10 to 12 Swiss cake rolls
2 pints vanilla ice cream, softened
3/4 cup hot fudge ice cream topping
2 pints chocolate ice cream, softened
Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.
Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. Yield: 12-14 servings.
Recipe found here: Swiss Swirl Ice Cream Cake