Blackberry Cobbler Ice Cream Cake

Name: Blackberry Cobbler Ice Cream Cake
Yield: 12 +
Ingredients: 2 Mrs. Smith's Blackberry Cobbler; 1/2 Gallon of Vanilla Ice Cream; 1 Carton of Whipped Topping; Fresh Blackberries or Canned Blackberry Pie Filling

Serves: 12 +

Ingredients Steps

Ingredients

12 +

2 Mrs. Smith's Blackberry Cobbler
1/2 Gallon of Vanilla Ice Cream
1 Carton of Whipped Topping
Fresh Blackberries or Canned Blackberry Pie Filling

Steps

1
The day before, soften the ice cream and evenly spread it into a 9x13 baking dish that is covered with foil or parchment paper on the bottom. This will make it easy to release from the pan.
2
Bake the blackberry cobbler per the package instructions. Let these fully cool for 2-3 hours or place in the fridge to cool.
3
In a 9x13 baking dish, flip the cobbler over and place it on the bottom of the baking dish. Note - it is okay if it breaks apart.
4
Now, place the ice cream on top of the cobbler. Simply flip it over and then peel the parchment or foil off the back.
5
Lastly, evenly spread the whipped topping over the entire dish.
6
Garnish with the blackberries or filling.
7
At this point, if the ice cream is soft, place it back in the freezer or 2-3 hours or until you are ready to serve. It will thaw out as it sits out to be served.