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Two-Layered Ice-cream Freeze

Yield Makes 8 servings
In this version of spumoni, an Italian ice-cream dessert, use our Vanilla Meringue Cookies recipe or store-bought meringue cookies.

Ingredients

  • 2 cups no-sugar-added, fat-free vanilla ice cream, softened
  • 1 (16-ounce) container fat-free frozen whipped topping, thawed and divided
  • 1 teaspoon almond extract
  • 10 Vanilla Meringue Cookies, crushed
  • 2 cups no-sugar-added fat-free chocolate fudge ice cream, softened
  • 1 1/2 cups fresh or frozen raspberries, thawed
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Nutrition Information

  • calories 261
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.2 g
  • carbohydrate 57 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 130 mg
  • calcium 66 mg

How to Make It

  1. Stir together vanilla ice cream, 1/2 cup whipped topping, and almond extract. Spoon mixture into a plastic wrap-lined 2-quart glass bowl, and freeze 15 minutes or until set.

  2. Stir together 1 1/2 cups whipped topping and cookie crumbs; spread evenly over vanilla ice-cream mixture. Freeze 15 minutes.

  3. Stir together chocolate fudge ice cream and 1/2 cup whipped topping. Spread over cookie crumb mixture. Cover and freeze 3 hours or until firm.

  4. Process raspberries in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a small saucepan, pressing pulp with a wooden spoon; discard seeds. Bring raspberry puree, sugar, and lemon juice to a boil, stirring constantly; cook, stirring constantly, 2 minutes or until sauce is thickened.

  5. Remove ice-cream mixture from freezer. Dip glass bowl in warm water 15 seconds. Invert onto a serving dish, discarding plastic wrap. Cut ice cream into wedges; serve with raspberry sauce and, if desired, remaining whipped topping.

  6. NOTE: For testing purposes only, we used Edy's No Sugar Added Fat Free Ice Cream.