Strawberry Ice Cream Dessert Recipe

Strawberry Ice Cream Dessert Recipe photo by Taste of Home

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This pretty, refreshing treat has been served many times at our church showers. We just love it.—Teresa Ryherd, Fairbank, Iowa

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Strawberry Ice Cream Dessert Recipe

Prep: 30 min. + freezing

Yield: 14-16 Servings

30 30

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter, melted
1 quart strawberry ice cream, softened
1-1/2 cups 2% milk
2 packages (3.3 ounces each) instant white chocolate pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed, divided

Directions

In a small bowl, combine cracker crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack.
In a large bowl, combine the ice cream, milk, dry pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm.
Spread with remaining whipped topping and sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 slice) equals 260 calories, 14 g fat (10 g saturated fat), 24 mg cholesterol, 222 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.

Originally published as Strawberry Ice Cream Dessert in Taste of Home August/September 2006, p49