Strawberry Ice Cream Dessert

This pretty, refreshing treat is perfect for serving at showers.


14 to 16 servings


2 cups graham cracker crumbs
6 tablespoons butter, melted
1 quart strawberry ice cream, softened
1 1/2 cups milk
2 (3.3 ounce) packages instant white chocolate pudding mix
1 teaspoon vanilla extract
1 (16 ounce) carton frozen whipped topping, thawed, divided


Preheat oven to 375°F (191°C). In a bowl, combine cracker crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10-inch springform pan. Place on a baking sheet.

Bake for 8 minutes or until edges begin to brown. Cool on a wire cooling rack.

In a large bowl, combine the ice cream, milk, pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over cooled crust. Cover and freeze for 1 hour or until firm.

Spread with remaining whipped topping and sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from the freezer 15 minutes before serving.

Estimated Time

Preparation Time: 30 minutes
Freeze Time: 3 hours

Nutritional Information

Amount per serving: 260 calories, 14 g fat (10 g saturated fat), 24 mg cholesterol, 222 mg sodium, 30 g carbohydrate, trace fiber, 3 g protein.

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