- 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
- 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
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.
Stir together 1 1/2 cups whipped topping and cookie crumbs; spread evenly over vanilla ice-cream mixture. Freeze 15 minutes.
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.
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.
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.
NOTE: For testing purposes only, we used Edy's No Sugar Added Fat Free Ice Cream.