Cookies 'n' Cream Crunch

Cookies 'n' Cream Crunch Recipe
Photo: Oxmoor House
This four-ingredient dessert comes together quickly then sets in your freezer overnight. Keep these ingredients on hand for those moments when you discover you need a delicious dessert for the morning's work birthday gathering or tomorrow's neighborhood block party.


9 servings (serving size: 1 square)

Recipe from

Oxmoor House

Nutritional Information

Calories 232
Caloriesfromfat 0.0 %
Fat 10.1 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.3 g
Carbohydrate 34.2 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 182 mg
Calcium 0.0 mg


1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
1/3 cup chopped pecans
3 tablespoons reduced-calorie margarine, melted
1 quart vanilla no-sugar-added, fat-free ice cream, softened


Combine first 3 ingredients; reserve 1 cup mixture. Press remaining crumb mixture firmly in bottom of a 9-inch square pan. Freeze 10 minutes.

Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream. Cover and freeze at least 8 hours.

To serve, let stand at room temperature 5 minutes; cut into 9 squares.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note