No Guilt Turtle Ice Cream Cake

I found this recipe – so tried it. It really turned out good and tasted fantastic – and I had no guilt!

10    chocolate wafer cookies, finely crushed (1/2 cup)
1    tablespoon no-trans-fat 68% vegetable oil spread stick, melted
3    cups chocolate reduced-fat ice cream, slightly softened
1/2    cup fat-free hot fudge topping
2/3    cup chopped pecans
3    cups vanilla reduced-fat ice cream, slightly softened
1/4    cup fat-free caramel topping

1.    In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
2.    Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
3.    Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
4.    Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
5.    To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.
High Altitude (3500-6500 ft): No change.

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