Soften the pint of Ben & Jerry’s Phish Food ice cream at room temperature for 10-15 minutes. Prepare your Halloween candy by unwrapping and lightly chopping it as needed.
Step2
Lightly coat a 10-inch spring form pan with cooking spray. Lay the vanilla wafer cookies in the bottom of the pan, breaking some into pieces to fit if necessary. Spread the softened Phish Food ice cream on top of the cookies.
Step3
Top with 440g of kettle or caramel corn and immediately transfer to the freezer. Freeze until the layer is firm, at least 45 minutes.
Step4
Soften the pint of Ben & Jerry’s Chocolate Fudge Brownie ice cream as above. Remove the cake from the freezer and spread the softened ice cream on top. Layer on 350g of Halloween candy. Freeze cake at least 45 minutes.
Step5
Soften the pint of Ben & Jerry’s Chocolate Chip Cookie Dough ice cream as above. Remove the cake from the freezer and spread the softened ice cream on top. Top the cake with 175g of kettle corn, pretzels, and the remaining 350g Halloween Candy. Freeze until completely firm, about 1 hour 45 minutes.
Step6
Remove the cake from the freezer, and let sit at room temperature for 10 minutes. Run a knife along the insides of the pan if necessary to loosen. Remove pan sides. To serve, dip a sharp knife into hot water, and dry in a clean kitchen towel. Slice the cake into wedges with the hot knife (repeat warming the knife in the hot water and drying between slices as necessary.)
