For the Cookies:

1. Preheat Oven 350 degrees:
2. In a bowl combine the cake mix, brown sugar, granulated sugar and oats.
3. In a smaller bowl combine the egg, vanilla, canola oil and water and mix. Add the wet ingredients to the dry ingredients and mix.
4. Drop approximately tablespoons of the dough, about 2 inches apart on an ungreased cookie sheet.
5. Bake about 10 – 12 minutes. Cool about 1 minute and remove cookies to a cookie rack to cool.

For the Ice-Cream:

1. In a large bowl whip the whipping cream.
2. In a separate bowl combine the condensed milk, vanilla, pinch of salt, molasses, cinnamon and cloves.
3. Fold the whipped cream into the condensed milk mixture.
4. Place in a container and place in the freezer for 5 – 6 hours or until ice-cream texture.
5. Place the ice-cream on a cookie top with the Smucker’s Natural fruit spread and top with another cookie.