EASIEST ICECREAM CAKE

1 unfilled double sponge from woolworths

1 litre (4 cups) vanilla icecream, softened but not runny

rasperry jam or dollar sweets raspberry filling

only using one of the sponges. put the other away for another day.

grease the plastic contain the sponges came in with a little butter then cover the bottom and sides with baking paper.

cut the sponge in half.

cover both pieces with a fair bit of raspberry jam.

place bottom of sponge in container jam side up.

spread the cake with the icecream.

place on the top piece, jam side down.

freeze overnight or for at least 8 hours.

when ready to use remove from freezer and ice with your choice of flavour (I used chocolate) or dust with icing sugar.

decorate as desired.