1Line a 9" round layer cake pan with aluminum foil. In large mixing bowl, combine sweetened condensed milk, peppermint extract & food coloring. Fold in whipped cream. Pour into prepared pan; cover. Freeze at least 6 hours or until firm.
2Meanwhile, prepare and bake cake as package directs for two 9" round layers. Remove from pans; cool completely.
3With fork, poke holes in cake layers, 1" apart, halfway through each layer. Spoon small amounts of liqueur into holes. Place one cake layer on serving plate; top with frozen mixture, then second cake layer. Trim frozen layer to edge of cake layers.
4Frost quickly with whipped topping. Return to freezer at least 6 hours before serving. Garnish as desired.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...