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Banana-Butterscotch Ice Cream Cake
Banana-Butterscotch Ice Cream Cake

Banana-Butterscotch Ice Cream Cake

4 Hr(s) 20 Min(s)
20 Min(s) Prep
4 Hr(s) Cook
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
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14 servings
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
1
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
2
Spread butter pecan ice cream over crumbs; top with 1 cup COOL WHIP, bananas and reserved crumbs. Cover with vanilla ice cream.
3
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.
Kitchen Tips
Tip 1
Substitute
Prepare using chocolate fudge ice cream topping.
Tip 2
Substitute
Prepare using your favorite ice cream flavors.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 150mg
7%
Total Carbohydrates 34g
12%
Dietary Fibers 1g
4%
Sugars 22g
44%
Protein 3g
6%
Vitamin A
4%
Vitamin C
2%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
14 servings
* 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.
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