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1.5 qt vanilla ice cream, softened
1.5 qt chocolate ice cream, softened
1 cup blue raspberry sherbet, softened
1 cup grape sherbet, softened
1 cup crushed chocolate cookies
Β½ cup hot fudge sauce
Β½ cup caramel sauce
1 cup whipped cream
ΒΌ cup edible glitter
ΒΌ cup star-shaped sprinkles
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In a large bowl, layer the softened vanilla ice cream, chocolate ice cream, blue raspberry sherbet, and grape sherbet in a 9-inch springform pan. Smooth the top of each layer.
Sprinkle crushed chocolate cookies evenly over the top layer of sherbet.
Freeze the cake for at least 4 hours, or until firm.
Once frozen, drizzle hot fudge and caramel sauce over the cake.
Spread whipped cream over the top, then sprinkle with edible glitter and star-shaped sprinkles.
Return to the freezer for 30 minutes before serving.
Enjoy π¨π¨