Ingredients: 1 half-gallon Blue Bunny® Original Vanilla Ice Cream 1 box chocolate fudge cake mix 1  can evaporated milk 1-3/4 cup sugar 4 squares unsweetened chocolate 1/4 cup butter or margarine 1-1/2 teaspoons vanilla extract 1/4 teaspoon salt Whipped cream, mint leaves and maraschino for garnish, if desired

Directions: Heat oven to 350° F. Grease and flour 13 x 9 x 2-inch baking pan. Prepare, bake and cool cake following package directions. When cool, remove cake from pan. Split cake in half horizontally. Put bottom layer back in pan. Cut ice cream into even slices and place evenly over bottom of cake layer, using all the ice cream. Place top cake layer over ice cream. Cover and freeze. Fudge Sauce: Combine evaporated milk and sugar in medium saucepan. Stir constantly on medium heat until mixture comes to a rolling boil. Boil and stir for 1 minute. Add unsweetened chocolate and stir until melted. Stir over heat until smooth. Remove from heat. Stir in butter, vanilla extract and salt. To serve, cut cake into serving-size squares. Spoon hot fudge sauce on top of each square. If desired, garnish with whipped cream, maraschino cherries and mint leaves. Makes 12 to 16 servings. (From Wells Blue Bunny.) *See more recipes in our dessert collection