STRAWBERRY-SHORTCAKE ICE CREAM
Make this easy Strawberry-Shortcake Ice Cream recipe at home, then freeze overnight to enjoy a frosty treat! Our Strawberry-Shortcake Ice Cream features fresh strawberries, vanilla pudding and COOL WHIP.
Provided by My Food and Family
Categories Shortcake
Time 9h
Yield 8 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix dry pudding mix, and half each of the flour and butter in medium bowl with fork until ingredients are well blended and mixture resembles the texture of coarse crumbs; spoon onto parchment-covered rimmed baking sheet. Repeat with dry gelatin mix, remaining flour and remaining butter; spoon onto same baking sheet as pudding "crumb" mixture Gently stir crumb mixtures together, then spread into even layer on baking sheet.
- Bake 15 min. or until crisp and lightly browned, stirring after 8 min. Cool completely.
- Beat cream cheese in large bowl with mixer until creamy. Blend in condensed milk. Fold in COOL WHIP.
- Blend strawberries in blender until smooth. Add to cream cheese mixture; swirl gently with spoon.
- Spoon half the cream cheese mixture into 2-qt. freezerproof dish; top with 1 cup of the crumb mixture. Cover with remaining cream cheese mixture and 1-1/4 cups of the remaining crumb mixture. Store remaining crumb mixture in airtight container at room temperature until ready to use as desired. (See tip.)
- Freeze dessert 8 hours or until firm. Remove dessert from freezer about 15 min. before serving to let stand at room temperature to soften slightly.
Nutrition Facts : Calories 540, Fat 27 g, SaturatedFat 17 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.9754 g, Sugar 0 g, Protein 8 g
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