"Healthified" Turtle Ice Cream Cake
Recipe from Betty Crocker

With fewer calories and less fat, this turtle won't take a bite out of your diet! It has 70% less sat fat, 62% less fat, and 45% fewer calories than the original recipe.


Healthified Turtle Ice Cream Cake

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Servings: 12 servings
Prep Time: 30 mins
Total Time: 11 hrs
Related Categories: Birthday Cake, Birthday Cake, Chocolate Ice Cream, Cool Summer, Desserts, Father's Day, Ice Cream, Ice Cream Cake, Low Sodium, Mother's Day
 
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Ingredients
  • 10 
    chocolate wafer cookies, finely crushed (1/2 cup)
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  • 1  tablespoon
    no-trans-fat 68% vegetable oil spread stick, melted
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  • 3  cups
    chocolate reduced-fat ice cream, slightly softened
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  • 1/2  cup
    fat-free hot fudge topping
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  • 2/3  cup
    chopped pecans
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  • 3  cups
    vanilla reduced-fat ice cream, slightly softened
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  • 1/4  cup
    fat-free caramel topping
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Directions
1.
In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
2.
Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
3.
Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
4.
Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
5.
To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

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Nutrition information
Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 125mg; Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 25g); Protein 4g. Daily Values: Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 4%. Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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