Strawberry Ice Cream Dessert
Simply delicious! It looks pretty and travels well for events. I use chocolate graham crackers for the garnish on top of this irresistible dessert.
2 c. graham cracker crumbs
6 Tbsp. unsalted butter, melted
1 qt. strawberry ice cream, softened
1 1/2 c. milk
2 (3.3-oz. each) pkgs. instant white chocolate pudding mix
1 tsp. vanilla extract
1 (16-oz.) container frozen whipped topping, thawed, divided
1. In a small bowl, combine cracker crumbs and butter; set aside two tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10-in. springform pan. Place on a baking sheet. Bake at 375 degrees F for 8 minutes or until edges begin to brown. Cool on a wire rack.
2. In a large bowl, combine the ice cream, milk, dry pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm.
3. 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.