I am all about making one dish that everyone will enjoy. If I make a full sugar dessert for my guests and have only a sugar free Jell-O cup for myself, I won’t feel special and won’t want to maintain the lifestyle. This recipe can be your signature dessert for special occasions. It doesn’t involve cooking crumb crust and the ice cream for endless variety. You will impress your family with just a little effort and a springform pan! – Susan Maria
Serving: 12
Ingredients:
- One 6 ½ ounce package Murray Sugar- Free Double Chocolate Cookies
- 1 tablespoon butter, melted
- One, 1 ½ quart container, Breyers Double Churn No Sugar Added French Vanilla Ice Cream
- Cool Whip, or Reddi Whip Light Whipped cream
Directions:
- Pulse cookies into fine even crumbs using your food processor. If you do not have a food processor, place cookies in a large Ziploc bag, press out the air seal bag; pound the cookies with a rolling pin or the smooth side of a meat mallet. Divide the crumbs, reserving about 1/3 for the top.
- In a small bowl, combine the remaining cookie crumbs with the melted butter until evenly moistened. Firmly press the mixture into the bottom of an 8-inch springform pan. Place into the freezer for about an hour.
- Remove ice cream from the freezer and leave at room temperature for ten minutes, scoop the ice cream into a large bowl and blend until creamy and spreadable. Smooth onto the cookie crust and place in the freezer for one hour. Spread the reserved crumbs evenly over the cake, cover with foil and place in freezer overnight.
- Ten minutes before serving, remove cake from pan and place on round platter. Serve with whipped cream.
Per Serving: Calories 156; Protein: 4 grams; Total Fat: 9 grams; Carbs: 8 grams; Fiber: 0 grams; Sugar: 4 grams
Source: WLS Lifestyle