Sand Castle Ice Cream Cake

Preheat oven to 350°. Prepare cake mix according to package directions, baking in two 8-inch square baking pans. Cool 15 minutes on wire racks. Remove cakes from pans and cool completely. Trim tops of cake to flatten. Wrap cakes in aluminum foil; freeze at least 2 hours.

Remove cakes from foil and arrange 1 layer on serving platter. With scissors, cut carton from Breyers® Ice Cream. Arrange Ice Cream on its side, then slice crosswise into 4 slices. Arrange slices on cake, pressing to form an even layer. Top with second cake, pressing down slightly. Freeze 2 hours or overnight.

Frost cones with vanilla frosting, then sprinkle with 1/2 cup cookie crumbs; set aside.

Combine whipped topping with marshmallow creme in large bowl with rubber spatula until smooth. Frost cake with whipped topping mixture, then sprinkle with remaining cookie crumbs.

Attach frosted cones for "turrets" and attach fruit leather "flags" with wooden skewers or toothpicks. Add pretzels for "drawbridge". Cut oblong cookies with serrated knife to make "windows" and "door". Draw "window panes" with white decorating gel. Add gum drops for "ramparts" and pipe blue frosting for "water. Sprinkle additional cookie crumbs for "sand" outside castle. Freeze until ready to serve.

*Sand Castle Decorations: 3 chocolate-filled oblong chocolate sandwich cookies, 1 tube white cake decorating gel, red fruit leather, 6 thin pretzel rods, 20 small assorted gum drops and 1 can blue aerosol frosting.