ICE CREAM CAKE AND ICE CREAM CUPCAKES

Ice cream, any flavor. You can buy several quarts of different flavors, if you wish.

One package of chocolate wafer cookies

1. Put the ice cream in the sink to soften for a half hour.

2. Line a 9-inch spring-form pan with the chocolate cookies.

3. Spoon the softened ice cream into the pan quickly. If you want, make layers of different kinds, pressing the scoops down to eliminate air spaces. If things become too messy, put everything in the freezer for a few minutes to firm up.

4. When you have filled the pan with ice cream, cover the top with cookies or cookie crumbs. Cover with foil and freeze.

5. Before serving, thaw for about 10 minutes or until the top is soft enough to hold candles.

ICE CREAM CUPCAKES

Set paper baking cups in a muffin tin. Place a chocolate cookie in each cup. Add a big scoop of softened ice cream. Top with a cookie, pressing down slightly, and freeze until party time. Or bake cupcakes, cool, fill the rest of the paper baking cup with softened ice cream, and freeze.