Satisfy sweet cravings with this frosty dessert that layers vanilla ice cream and fresh raspberries over crushed chocolate sandwich cookies.
What You Need
Original recipe yields 16 servings
12 OREO Cookies, crushed
1 qt. (4 cups) vanilla ice cream, softened
1 pt. (2 cups) fresh raspberries, crushed
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Let's Make It
Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Press cookie crumbs firmly onto bottom of prepared pan.
Top with ice cream; spread gently to form even layer. Spoon raspberries over ice cream; cover.
Freeze several hours or overnight. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Cut into squares to serve. Store any leftover dessert in freezer.
Trim 30 calories, 2.5 grams of fat, and 1.5 grams of saturated fat per serving by preparing with Reduced Fat OREO Cookies and frozen low-fat vanilla yogurt.
Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, one square each
* 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.