The Best Ice Cream Cake

My family loves ice cream, and ice cream desserts are even better. I love this particular recipe because it makes two 9x13 pans! Perfect to have in the freezer for impromptu hospitality! (And if you come to my house and I serve this, you'll just have to pretend you've never eaten it before! The disadvantage of being so generous with my favorite recipes! But if I come to your house, you are welcome to serve this cake! We never could get tired of it! I think the recipe originally came from Barb!)

6 eggs, seperated
2 cup sugar, divided
2/3 cup water
1 tsp vanilla
1/2 cup cocoa
1 1/3 cup flour
1 box vanilla icecream
Oreo cookies, crushed
2 cup peanut butter
1/2 cup butter
1 cup milk
2 cup confectioner' sugar
1 tsp vanilla
Cool Whip

Beat 6 egg whites until foamy, then slowly add 1 cup sugar and beat until stiff. Set aside. Beat egg yolks three minutes. Add 1 cup sugar and beat two minutes. Add water, vanilla, cocoa, and flour. Beat well and then gently fold in beaten egg whites. Pour into two greased 9x13 inch pans. Bake at 350 degrees for 15-20 minutes. Cool. Cut ice cream into 1/2 inch slabs and place on top of cake. Spread a thin layer of Oreo cookie crumbs. In saucepan, melt peanut butter, butter, milk, confectioners' sugar and vanilla until almost boiling. Cool. Spread on cakes. Top with Cool Whip. Freeze. Enjoy!

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