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Strawberry Ice Cream Dessert Recipe

Strawberry Ice Cream Dessert Recipe

This pretty, refreshing treat has been served many times at our church showers. We just love it.—Teresa Ryherd, Fairbank, Iowa
TOTAL TIME: Prep: 30 min. + freezing YIELD:14-16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.