Skinny Turtle Ice Cream Cake
BettyCrocker.com
BettyCrocker.com
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Ingredients

  • 10 chocolate wafer cookies, finely crushed (1/2 cup)
  • 11 tablespoon no-trans-fat 68% vegetable oil spread stick, melted
  • 13 cups chocolate reduced-fat ice cream, slightly softened
  • 11/2 cup fat-free hot fudge topping
  • 12/3 cup chopped pecans
  • 13 cups vanilla reduced-fat ice cream, slightly softened
  • 11/4 cup fat-free caramel topping1 In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
  • 12 Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
  • 13 Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
  • 14 Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
  • 15 To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

Instructions

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