1
(1/2-gallon) container strawberry or cherry ice cream
Pistachio Layer
1
(1/2-gallon) container vanilla ice cream
1
(3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1
cup half-and-half
Fudge Sauce
2
cups powdered sugar
1
(6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2
cup butter
1
(12-oz.) can (1 1/2 cups) evaporated milk
1
teaspoon vanilla
Cool Whip frozen whipped topping, thawed, if desired
Fresh strawberries, if desired
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Steps
1
Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
2
Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
3
Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
4
Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
5
To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.
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To save prep time, use purchased fudge ice cream topping.
The fudge sauce for this dessert is delicious; try it over sundaes.
Instead of spooning the fudge sauce over the dessert, drizzle it on the plate before adding the dessert square.
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Nutrition Facts
Serving Size:1/16 of Recipe
Calories
620
Calories from Fat
305
Total Fat
34g
52%
Saturated Fat
20g
100%
Cholesterol
100mg
33%
Sodium
350mg
15%
Total Carbohydrate
71g
24%
Dietary Fiber
1g
4%
Sugars
56g
Protein
8g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
26%
26%
Iron
6%
6%
Exchanges:
2 Starch; 3 Other Carbohydrate; 6 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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