Strawberry Ice Cream Dessert
TOTAL TIME: Prep: 30 min. + freezing
YIELD: 12 servings.
This pretty, refreshing treat has been served many times at our church showers. We just love it.—Teresa Ryherd, Fairbank, Iowa
Ingredients
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2 cups graham cracker crumbs
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6 tablespoons butter, melted
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1 quart strawberry ice cream, softened
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1-1/2 cups 2% milk
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2 packages (3.3 ounces each) instant white chocolate pudding mix
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1 teaspoon vanilla extract
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1 carton (16 ounces) frozen whipped topping, thawed, divided
Directions
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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.
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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.
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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.
Nutrition Facts
1 slice: 260 calories, 14g fat (10g saturated fat), 24mg cholesterol, 222mg sodium, 30g carbohydrate (11g sugars, 0 fiber), 3g protein.
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