Convenient and crowd-pleasing! Make this dessert in half an hour, place in the freezer up to a week before your gathering, and it’s ready to serve 18.
quart (4 cups) coffee ice cream
creme-filled chocolate sandwich cookies, crushed (2 cups)
cup butter, melted
quart (4 cups) cherry ice cream
container (8 oz) mascarpone cheese
cup light rum or 1 teaspoon rum extract
cups frozen whipped topping, thawed
Place coffee ice cream in refrigerator for 15 to 20 minutes to soften slightly. In ungreased 13x9-inch pan, place cookie crumbs and butter. With fork, stir to mix and press evenly in bottom of pan.
Remove coffee ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and carefully spread over cookie crumbs in pan. Freeze until firm, about 1 hour.
Place cherry ice cream in refrigerator for 15 to 20 minutes to soften slightly. Remove ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and spread over coffee ice cream. Use back of spoon to smooth surface. Freeze until firm, about 1 hour.
In medium bowl, beat mascarpone cheese with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in rum on low speed until well blended. With rubber spatula, fold in whipped topping. Spread evenly over ice cream. Cover and freeze at least 3 hours or up to 1 week.
You could substitute regular cream cheese for the mascarpone if you like – just soften it before using.
For a special garnish, break chocolate wafer cookies into pieces. Sprinkle with powdered sugar. Place 2 pieces on each serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.