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Strawberry Ice Cream Dessert

 Strawberry Ice Cream Dessert
This pretty, refreshing treat has been served many times at our church showers. We just love it.—Teresa Ryherd, Fairbank, Iowa
14-16 ServingsPrep: 30 min. + freezing

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,

2 of 2

Strawberry Ice Cream Dessert (continued)

Nutritional Facts: 14 g fat (10 g saturated fat), 24 mg cholesterol, 222 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.