Cookies & Cream Freezer Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 61.9
- Total Fat: 4.4 g
- Cholesterol: 11.4 mg
- Sodium: 49.7 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 0.1 g
- Protein: 0.7 g
View full nutritional breakdown of Cookies & Cream Freezer Cake calories by ingredient
Introduction
Our lightened-up version of ice box cake is a summer crowd-pleaser. It'll hit the spot on hot, humid days. Our lightened-up version of ice box cake is a summer crowd-pleaser. It'll hit the spot on hot, humid days.Number of Servings: 12
Ingredients
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1 cup Kraft Jello-o Brand Fat Free Sugar Free Pudding, Vanilla
3 cup Whipped Cream, pressurized
9 oz. Little Debbie Chocolate Sugar Wafers
1 oz. Bittersweet Chocolate
Tips
Feel free to swap chocolate pudding for the vanilla, if desired.
Directions
Line bottom & sides of a 13-to 14-inch long pan with plastic wrap, making sure you uses a big enough piece so that you have enough extra wrap to cover prepared cake.
In a medium bowl, gently fold pudding into whipped topping.
Take a wafer & spread about 1 1/2 tablespoons of cream mixture over cookie surface. Top with another wafer & spread about 1 1/2 tablespoons of cream mixture over second cookie; repeat to form a stack of about 6 cookies & cream. Carefully turn stack on its side & place in pan so cookies are standing on their side. Repeat with remaining cookies until you create 1 long row of cookies & cream in pan. (Reserve any broken cookies to crumble over top as a garnish.)
When cake assemble is complete, use a spatula to scoop up any cream that has oozed out of sides of cookies & place back on top of cake.
Wrap plastic lightly around cake in pan & freeze immediately for a minimum of 2 hours.
Slice cake on a diagonal into 12 pieces & sprinkle each piece with shaved chocolate.
Serving Size: Makes 12 1 slice servings per cake
Number of Servings: 12
Recipe submitted by SparkPeople user ZPOST72.
In a medium bowl, gently fold pudding into whipped topping.
Take a wafer & spread about 1 1/2 tablespoons of cream mixture over cookie surface. Top with another wafer & spread about 1 1/2 tablespoons of cream mixture over second cookie; repeat to form a stack of about 6 cookies & cream. Carefully turn stack on its side & place in pan so cookies are standing on their side. Repeat with remaining cookies until you create 1 long row of cookies & cream in pan. (Reserve any broken cookies to crumble over top as a garnish.)
When cake assemble is complete, use a spatula to scoop up any cream that has oozed out of sides of cookies & place back on top of cake.
Wrap plastic lightly around cake in pan & freeze immediately for a minimum of 2 hours.
Slice cake on a diagonal into 12 pieces & sprinkle each piece with shaved chocolate.
Serving Size: Makes 12 1 slice servings per cake
Number of Servings: 12
Recipe submitted by SparkPeople user ZPOST72.