BANANA-BUTTERSCOTCH ICE CREAM CAKE
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.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 14 servings
Number Of Ingredients 6
Steps:
- 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
- Spread butter pecan ice cream over crumbs; top with 1 cup COOL WHIP, bananas and reserved crumbs. Cover with vanilla ice cream.
- 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.
Nutrition Facts : Calories 45, Fat 2 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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