Sin-Free Strawberry and Chocolate Ice Cream Cake
- Number of Servings: 16
Ingredients
--1 package Reduced-Fat Oreos--1 container (1.75 qts) Edy's Slow-Churned Yogurt Blends--Strawberry--3 c. (1/2 container) Edy's Slow-Churned Yogurt Blends--Chocolate Fudge Brownie--1 container Cool-Whip Free--Strawberries (optional and not included in nutrition information)
In food processor, process 1 pkg of oreo cookies into crumbs. Remove 1/2 c. crumbs; reserve. Add 5 tsp. water to crumbs in food processor; process until crumbs come together. Press into bottom of 8" round pan (or whatever is available); freeze 30 minutes or until set.
Spread strawberry ice cream over crust; sprinkle with 1/2 of reserved crumbs. Freeze 1 hour or until set.
Spread chocolate cream over crumbs. Sprinkle remaining crumbs on top of chocolate layer; freeze at least 4 hours or overnight--until firm.
Spread Cool-Whip over the cake as a "frosting." Freeze until Cool-Whip is firm.
Garnish with strawberries (optional)--
Number of Servings: 16
Recipe submitted by SparkPeople user JSTALOCH.
Spread strawberry ice cream over crust; sprinkle with 1/2 of reserved crumbs. Freeze 1 hour or until set.
Spread chocolate cream over crumbs. Sprinkle remaining crumbs on top of chocolate layer; freeze at least 4 hours or overnight--until firm.
Spread Cool-Whip over the cake as a "frosting." Freeze until Cool-Whip is firm.
Garnish with strawberries (optional)--
Number of Servings: 16
Recipe submitted by SparkPeople user JSTALOCH.
Nutritional Info Amount Per Serving
- Calories: 284.1
- Total Fat: 7.4 g
- Cholesterol: 11.3 mg
- Sodium: 214.1 mg
- Total Carbs: 49.9 g
- Dietary Fiber: 1.3 g
- Protein: 3.6 g