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Easter Ice Cream Cake with Funny Bunny Pattern Recipe

  • Course: Dessert

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  • 2 half-gallons any flavor ice cream, softened
  • 1 cup chocolate syrup
  • 24 chocolate sandwich cookies, crushed
  • 1 container (16 oz.) frozen whipped topping, thawed
  • 3 cups flaked coconut
  • Jelly beans, licorice and colored sugar sprinkles
  • Food coloring, optional


Step 1

LINE two 9-inch round cake pans with Reynolds Wrap® Heavy Duty Aluminum Foil. Spread onefourth of ice cream in each pan. Drizzle with chocolate syrup; sprinkle each with 1/2 cup cookie crumbs. Spread with remaining ice cream. Top with remaining crumbs.

Step 2

COVER with foil; freeze until firm.

Step 3

LINE large tray with foil. Using edges of foil, lift ice cream layers from pans; uncover. Place one layer upside down on tray; peel off foil. Remove foil from second layer.

Step 4

FOLLOW pattern to cut ears and bow tie. Arrange on tray to form bunny. Frost with whipped topping; decorate with coconut, colored sprinkles, jelly beans and licorice. For bunny ears, tint coconut with a few drops of red food coloring diluted with 1/2 teaspoon of water. To freeze until serving time, cover loosely with foil.

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