6

Rocky Road Ice Cream Cake

Total Time
6 min
Prep
6 min
Cook
0 min
Serves
16
Difficulty
Moderate
You can substitute any combination of yogurt and ice cream flavors you like to personalize it.
Ingredients

chocolate sandwich cookie with creme filling (special dietary)

16 item(s), crushed

fat free frozen yogurt no sugar added

2 cup(s), chocolate, slightly softened

fat free frozen yogurt no sugar added

2 cup(s), vanilla, slightly softened

fat free no sugar added ice cream

2 cup(s), coffee, slightly softened

mini marshmallows

½ cup(s)

raw peanuts

¼ cup(s), cocktail, salted

fat free hot fudge

½ cup(s), heated

Instructions

  1. Reserve 2 tablespoons of the crushed cookies. Sprinkle the remaining crumbs evenly over the bottom of a 9-inch springform pan.
  2. Spoon the chocolate frozen yogurt over the cookie crumbs, spreading it to form an even layer. Freeze until firm, about 20 minutes. Repeat with the vanilla frozen yogurt and then the coffee ice cream. Wrap the pan tightly in foil and freeze until completely frozen, at least 6 hours or up to 1 week.
  3. Remove the foil from the pan. Sprinkle the marshmallows, peanuts, and reserved crushed cookies evenly over the coffee ice cream, pressing lightly so they adhere.
  4. Run a knife around the sides of the cake; remove the pan sides. Using a large knife, cut the cake into wedges, rinsing the knife under hot water between cuts and shaking off the excess water. Drizzle evenly with the fudge sauce and serve at once. Yields 1/16 of cake and 1 1/2 teaspoons sauce per serving.

A happier, healthier you starts here