Healthified Turtle Ice Cream Cake

Prep Time 30 Minutes

Total Time 11:00 Hrs:Mins

Makes 12 servings

 

10

  chocolate or vanilla 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.

Makes 12 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

What is “Healthified”?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Success: Be sure to drop the ice cream by small spoonfuls so that spreading it is minimal and you don't disturb the preceding layers.

Substitution: Pecans are traditional for turtle desserts, but walnuts or cashews are just as delicious.