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Tiramisu Ice Cream Squares
Tiramisu Ice Cream Squares
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Prep Time:
30 minutes
Total Time:
5 hours 30 minutes
Quick and easy dessert! Prep in 30 minutes, freeze for up to a week, and serves 18 guests.
Ingredients:
  • 1 quart (4 cups) coffee ice cream
  • 22 creme-filled chocolate sandwich cookies, crushed (2 cups)
  • 1/4 cup butter, melted
  • 1 quart (4 cups) cherry ice cream
  • 1 container (8 oz) mascarpone cheese
  • 1/4 cup light rum or 1 teaspoon rum extract
  • 2 cups Cool Whip frozen whipped topping, thawed
Instructions:
  • Soften coffee ice cream in the refrigerator for 15 to 20 minutes. Spread cookie crumbs and butter in a 13x9-inch pan. Mix and press evenly into the bottom of the pan using a fork, no need to grease the pan.
  • Transfer the coffee ice cream from the container to a large bowl and gently stir with a wooden spoon until softened. Spread the ice cream over the cookie crumbs in the pan, making sure to do so carefully. Place the pan in the freezer and let it sit until the ice cream is firm, approximately 1 hour.
  • Allow the cherry ice cream to sit in the refrigerator for 15-20 minutes to soften. Transfer the softened ice cream into a large bowl and mix it until smooth using a wooden spoon. Spread over the coffee ice cream and use the back of the spoon to create a smooth surface. Freeze until firm, approximately 1 hour.
  • In a medium bowl, whisk mascarpone cheese with an electric mixer on medium speed for 1 to 2 minutes until light and fluffy. Gently mix in rum until well combined. Using a rubber spatula, fold in whipped topping. Spread mixture evenly over ice cream. Cover and freeze for at least 3 hours or up to 1 week.

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