from-oxmoorhouse

Cookies 'n' Cream Crunch

Cookies 'n' Cream Crunch Photo: Oxmoor House

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.



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

Nutritional Information

Calories per serving: 232
Caloriesfromfat per serving: 0.0%
Fat per serving: 10.1g
Saturated fat per serving: 1.7g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 6.3g
Carbohydrate per serving: 34.2g
Fiber per serving: 0.7g
Cholesterol per serving: 0.0mg
Iron per serving: 0.0mg
Sodium per serving: 182mg
Calcium per serving: 0.0mg
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