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Skinny Turtle Ice Cream Cake
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Prep Time:
30 minutes
Total Time:
11 hours
Lighter turtle dessert without compromising on flavor!
Ingredients:
  • 10 chocolate wafer cookies, finely crushed (1/2 cup)
  • 1 tablespoon no-trans-fat 68% vegetable oil spread stick, melted
  • 3 cups chocolate reduced-fat ice cream, slightly softened
  • 1/2 cup fat-free hot fudge topping
  • 2/3 cup chopped pecans
  • 3 cups vanilla reduced-fat ice cream, slightly softened
  • 1/4 cup fat-free caramel topping
Instructions:
  • Combine wafer cookie crumbs and melted vegetable oil spread in a small bowl until a crumbly texture forms. Gently press the mixture evenly onto the bottom of a 9-inch springform pan. Place in the freezer for 30 minutes.
  • Place small spoonfuls of decadent chocolate ice cream over the cookie crust, then expertly spread it until it forms a smooth and luxurious layer. Let it freeze for 1 hour or until perfectly firm.
  • Drizzle the luscious fudge topping over the ice cream, then generously sprinkle 1/3 cup of pecans on top. Gently press down to ensure they stick. Freeze for 1 hour or until delightfully firm.
  • Place dollops of vanilla ice cream over the pecan layer, then spread gently until it is smooth. Sprinkle the remaining 1/3 cup of pecans on top. Cover the dish and freeze for at least 8 hours or overnight.
  • Before serving, allow the dessert to sit at room temperature for 5 to 10 minutes to reach the perfect softness. Gently remove the side of the pan, slice the cake into 12 wedges, and place each wedge on a separate dessert plate. Drizzle 1 teaspoon of caramel topping over each slice. Store any leftover ice cream cake covered in the freezer.

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