Double Chocolate Ice Cream Pie

1/2 cup chocolate syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream

Directions:
Spray an 8-inch pie dish lightly with non-stick cooking spray. Combine chocolate syrup and chocolate chips in a small microwave bowl. Microwave on 100% power until hot (usually less than 1 minute, check frequently.) Stir to melt chips. Set aside 1/4 cup of chocolate mixture. Get the ice cream out of the freezer and set it on the counter to soften. In a mixing bowl, mix remaining chocolate mixture with cereal. Press mixture into pie dish, shaping mixture evenly across the bottom and up the sides. Place in freezer for 15 minutes or until firm. Meanwhile, combine reserved chocolate mixture with sour cream in a small bowl and mix well. When pie crust is firm, spread half the softened ice cream in it. Drizzle half the sour-cream mixture onto the ice cream. Spread the remaining ice cream on top, and drizzle with the remaining sour cream mixture. Freeze the pie uncovered until firm (usually about an hour); then wrap it thoroughly in plastic wrap until time to serve.

Notes:
A knife dipped in hot water will easily cut the pie. After each cut, dip the knife again in hot water and wipe it off.

No Bake Neapolitan Cake

1 (10-inch) angel food cake
1 pint chocolate ice cream
1 pint vanilla ice cream
1 pint strawberry ice cream
1 large tub Cool Whip (thawed) or Whipped Cream Frosting below
1/3 cup chopped nuts or toasted slivered almonds

Directions:
Freeze the cake for 30 minutes (in its bakery container or wrapped in plastic wrap) so it will be easy to slice. Thaw the ice cream for 20 minutes so it will be soft enough to spread. Slice cake into 4 layers with a sharp serrated knife. On the serving dish, place the bottom layer of the cake. Spread it with chocolate ice cream. Then place the next layer of cake and spread it with vanilla ice cream. Place the third layer of cake and spread it with strawberry ice cream. Finally, place the top layer of the cake on top of the ice cream/cake stack. Spread Cool Whip or Whipped Cream Frosting over the entire cake and sprinkle the nuts or almonds over the top. Freeze 1 hour; then wrap well in plastic; freeze 6-8 hours total before serving. (Serves 8-10 )

Whipped Cream Frosting
Beat 2 cups of whipping cream at highest speed until the cream foams. Then add 2 tablespoons of powdered sugar, a bit at a time, while beating. Finally, beat in 1 teaspoon vanilla extract. Continue beating until the cream is stiff enough to form and hold peaks.

Notes:
Cool Whip works fine in this recipe instead of the whipped cream frosting. The finished cake stands tall, so make sure you have room in your freezer.

An obvious variation: 1 cake, sliced into three or four sections and layered with your favorite flavor of ice cream. With a low fat, low sugar ice cream, non-fat Cool Whip, and the angel food cake which is non-fat and fairly low in sugar, this is a sensible treat.