LAYERED ICE CREAM SQUARES
Satisfy sweet cravings with this frosty dessert that layers vanilla ice cream and fresh raspberries over crushed chocolate sandwich cookies.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 16 servings, one square each.
Number Of Ingredients 3
Steps:
- Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Press cookie crumbs firmly onto bottom of prepared pan.
- Top with ice cream; spread gently to form even layer. Spoon raspberries over ice cream; cover.
- Freeze several hours or overnight. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Cut into squares to serve. Store any leftover dessert in freezer.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FROZEN BROWNIE SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 7h30m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Brownie layer: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8 by 8-inch glass baking pan with vegetable oil cooking spray. Line the pan with parchment paper, allowing 2 inches of paper to overhang the sides. Set aside. Spray the parchment paper with vegetable oil cooking spray.
- In a large bowl mix together the water, oil and egg. Add the brownie mix and stir until blended. Stir in the chocolate chips and candy bar pieces. Transfer the batter to the prepared baking pan. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Remove the pan from the oven and cool the brownie layer completely in the pan, about 1 1/2 hours.
- Ice cream layer: Using a spatula, spread the softened ice cream on top of the brownie layer and freeze until firm, about 4 hours or overnight.
- Chocolate layer: In a small saucepan, heat the cream over medium-low heat until hot but not boiling. Remove the pan from the heat and add the chocolate chips. Stir until the chocolate has melted and the mixture is smooth. Using a spatula, spread the chocolate mixture over the ice cream layer. Freeze for at least 1 hour or until ready to serve.
- Sauce: Put the strawberries, sugar and lemon juice in a blender and blend until smooth.
- To serve: Remove the layers from the pan and peel away the parchment paper. Cut the layers into squares and drizzle with the strawberry sauce.
OREO LAYERED ICE CREAM SQUARES
Here is a quick and easy recipe for those dinners thar you just don't havethe time for a big fancy dessert. To easily crush the cookies wirh lirtle mess, place cookies in resealable plasric bag. Seal bag, removing all air. Crush cookies wirh rolling pin or wooden spoon.
Provided by Chef mariajane
Categories Frozen Desserts
Time 10m
Yield 16 serving(s)
Number Of Ingredients 3
Steps:
- Line an 8-inch square pan with foil, with ends of foil extending over sides of pan. Spread cookie crumbs evenly onto bottom of prepared pan.
- Top with ice cream; spread gently to form an even layer in pan. Spoon raspberries over ice cream; cover.
- Freeze at least 3 hours or overnight. Remove from freezer 15 minutes before serving. Let stand at room temperature to soften slightly. Remove dessert from pan, using foil handles. Cut dessert into squares to serve. Store any leftover dessert in freezer.
Nutrition Facts : Calories 118.9, Fat 5.5, SaturatedFat 2.8, Cholesterol 14.5, Sodium 70, Carbohydrate 16.2, Fiber 1.7, Sugar 11.4, Protein 1.9
CREAMY LAYERED LEMON SQUARES
Combine sweet berry and bright citrus tastes with our Creamy Layered Lemon Squares. Lemon gelatin and strawberries meet in these layered lemon squares.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
- Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
- Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.855 g, Sugar 0 g, Protein 3 g
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