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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Cookies 'n' Cream Crunch

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.

Oxmoor House MARCH 2006

  • Yield: 9 servings (serving size: 1 square)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 0.0%
  • Fat: 10.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.3g
  • Carbohydrate: 34.2g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 182mg
  • Calcium: 0.0mg
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Cookies 'n' Cream Crunch Recipe

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