8 ears corn on the cob, kernels removed (about 7 cups), divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
6 cups vanilla ice cream, softened
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Let's Make It
Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Bring water and sugar to boil in medium saucepan. Stir in 6 cups corn; cook 5 min. Drain, reserving 3/4 cup of the cooking water. Add reserved water and corn to blender; cool 5 min., then blend until smooth. Strain; discard strained liquid.
Beat cream cheese and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in corn puree; pour over crust. Freeze 4 hours or until firm. Meanwhile, cook and stir remaining uncooked corn kernels in medium skillet on high heat 10 min. or until lightly browned. Cool completely.
Run knife around edge of pan to loosen dessert; remove rim. Top dessert with roasted corn just before serving.
You'll know it's a special occasion when you get to enjoy a serving of this delicious dessert.
Garnish with 1/2 cup fresh blueberries just before serving.
How to Easily Slice the Frozen Cake
Remove the ice cream cake from freezer about 15 min. before serving to allow it to soften slightly, making it easier to slice.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0.5g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.