Best Muddy Buddies Brownie Ice Cream Cake Recipes

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MUDDY BUDDIES® BROWNIE ICE CREAM CAKE



Muddy Buddies® Brownie Ice Cream Cake image

Having a picnic or backyard BBQ? Make this wonderful ice cream cake with Chex Mix® Muddy Buddies® Brownie Supreme snack mix. Enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 10

Number Of Ingredients 4

1 bag (10.5 oz) Chex Mix® Muddy Buddies® Brownie Supreme snack mix
1/4 cup butter, melted
1 1/2 quarts chocolate ice cream, softened
1 container (8 oz) Cool Whip frozen whipped topping, thawed

Steps:

  • Reserve 1/2 cup snack mix from bag. Lightly spray bottom of 9-inch springform pan with cooking spray. In resealable food-storage plastic bag, place remaining snack mix; seal bag, and crush mix. Place in medium bowl. Stir in melted butter, and press in bottom of pan. Refrigerate 10 minutes.
  • Gently spread ice cream over crust in pan. Cover with whipped topping. Sprinkle with reserved snack mix. Cover loosely with foil. Freeze 2 to 4 hours or until firm.
  • To serve, remove side of pan. Let stand 5 minutes. Cut with hot wet knife. Store leftovers loosely cover in freezer.

Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 40 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 24 g, TransFat 0 g

MUDDY BUDDIES® BROWNIE ICE CREAM CAKE



Muddy Buddies® Brownie Ice Cream Cake image

Having a picnic or backyard BBQ? Make this wonderful ice cream cake with Chex Mix® Muddy Buddies® Brownie Supreme snack mix. Enjoy!

Provided by @MakeItYours

Number Of Ingredients 4

1 bag (10.5 oz) Chex Mix® Muddy Buddies® Brownie Supreme snack mix
1/4 cup butter, melted
1 1/2 quarts chocolate ice cream, softened
1 container (8 oz) frozen whipped topping, thawed

Steps:

  • Reserve 1/2 cup snack mix from bag. Lightly spray bottom of 9-inch springform pan with cooking spray. In resealable food-storage plastic bag, place remaining snack mix; seal bag, and crush mix. Place in medium bowl. Stir in melted butter, and press in bottom of pan. Refrigerate 10 minutes.
  • Gently spread ice cream over crust in pan. Cover with whipped topping. Sprinkle with reserved snack mix. Cover loosely with foil. Freeze 2 to 4 hours or until firm.
  • To serve, remove side of pan. Let stand 5 minutes. Cut with hot wet knife. Store leftovers loosely cover in freezer.

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