Non-bakers, rejoice! Now, in addition to the cookie balls, s'mores and desserts you already make, you can put this ice cream cake on your go-to list.
What You Need
Original recipe yields 14 servings
24 vanilla creme-filled vanilla sandwich cookie s
2 cups butter pecan ice cream, softened
3 small banana s, sliced
2 cups thawed COOL WHIP Whipped Topping
2 cups vanilla ice cream, softened
1/4 cup butterscotch ice cream topping
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Let's Make It
Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan
Spread butter pecan ice cream over crumbs; top with 1 cup COOL WHIP, bananas and reserved crumbs. Cover with vanilla ice cream.
Freeze 4 hours. Remove dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Top with remaining COOL WHIP; drizzle with butterscotch topping.
Prepare using chocolate fudge ice cream topping.
Prepare using your favorite ice cream flavors.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 34g
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.