Sin-Free Strawberry and Chocolate Ice Cream Cake

Sin-Free Strawberry and Chocolate Ice Cream Cake
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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Sin-Free Strawberry and Chocolate Ice Cream Cake calories by ingredient
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Introduction

I found this recipe in Women's World magazine. I made a few substitutions, for example, using the yogurt blend of ice cream instead of "light." I found this recipe in Women's World magazine. I made a few substitutions, for example, using the yogurt blend of ice cream instead of "light."
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)

Directions

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.

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