Quick and Easy
Heat oven to 350F. Grease 18x12-inch half-sheet pan with shortening or cooking spray or line with cooking parchment paper.
In medium bowl, stir cake mix, butter, vanilla and eggs until well blended (batter will be thick). Spread in pan (you may need to use greased hands to spread evenly). Bake 12 minutes or until set but still soft. Cool completely in pan on cooling rack.
Meanwhile, line 12x9-inch pan with cooking parchment or waxed paper. In large bowl, stir ice cream, blueberries and strawberries. Spread in pan. Freeze until firm, about 2 hours.
Cut cake into 6 rows by 4 rows for 24 (3-inch) squares. Remove ice cream from freezer. Cut into 4 rows by 3 rows for 12 (3-inch) squares. Sandwich 1 ice cream square between 2 cake squares. Serve immediately, or wrap individually in plastic wrap or foil and store in freezer.
SLOW COOKER FUDGY S’MORE CAKE
1 box triple chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 2 cups miniature marshmallows 1 cup semisweet chocolate chips (6 oz) Graham cracker squares, if desired
Spray 2- to 3 1/2-quart slow cooker with cooking spray. Make cake batter as called for on box. Pour batter into slow cooker.
Cover; cook on High heat setting 2 to 2 1/2 hours or until toothpick inserted in center comes out clean.
Turn off slow cooker, and sprinkle marshmallows and chocolate chips over top of cake. Cover 10 minutes. Spoon warm cake into dessert dishes, and serve with graham cracker squares.