Strawberry Fudge Cheesecake Ice Cream Cake Recipe

Name: Strawberry Fudge Cheesecake Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sugar divided; 1 tablespoon corn starch; 24 ounces frozen mixed berries thawed; 2/3 cup flour; 1 teaspoon baking powder; 1/8 teaspoon salt; 1/4 cup I Can't Believe It's Not Butter!(R) All Purpose Sticks cut into 1/2-inch cubes; 1/4 cup 2% reduced-fat milk; 3 cups Breyers(R) Homemade Vanilla Ice Cream; 9 graham crackers finely crushed (about 1 cup); 6 tablespoons I Can't Believe It's Not Butter!(R) Spread; 2 tablespoons sugar; 1 cup BreyersTM Hot Fudge Ice Cream Sauce; 1 1/2 quarts Breyers BLASTS!(R) Sara Lee(R) Strawberry Cheesecake 1 container; 1 1/2 cups frozen whipped topping thawed; chocolate syrup

Servings: persons

3/4 cup sugar divided
1 tablespoon corn starch
24 ounces frozen mixed berries thawed
2/3 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup I Can't Believe It's Not Butter!(R) All Purpose Sticks cut into 1/2-inch cubes
1/4 cup 2% reduced-fat milk
3 cups Breyers(R) Homemade Vanilla Ice Cream
9 graham crackers finely crushed (about 1 cup)
6 tablespoons I Can't Believe It's Not Butter!(R) Spread
2 tablespoons sugar
1 cup BreyersTM Hot Fudge Ice Cream Sauce
1 1/2 quarts Breyers BLASTS!(R) Sara Lee(R) Strawberry Cheesecake 1 container
1 1/2 cups frozen whipped topping thawed
chocolate syrup

1
Preheat oven to 375u00b0. Combine 1/2 cup sugar and cornstarch in large bowl. Add berries and toss to coat.Transfer to 2-quart baking dish or 9-inch cast iron skillet; set aside.
2
Combine flour, 3 tablespoons of the remaining sugar, baking powder and salt in medium bowl. Add I Can't Believe It's Not Butter!(R) All Purpose Sticks and toss to coat with flour mixture. Combine by cutting with pastry blender or two knives until mixture resembles coarse meal. Stir in milk until blended. Spoon tablespoonfuls over berries. Sprinkle with remaining 1 tablespoon sugar.
3
Bake 50 to 60 minutes until bubbling in the center and topping is golden. Serve warm with Breyers(R) Homemade Vanilla Ice Cream.
4
Line 9-inch round cake pan with plastic wrap leaving 6-inch overhang on all sides.
5
Combine graham cracker crumbs, I Can't Believe It's Not Butter!(R) Spread and sugar in medium bowl. Press evenly into bottom of prepared pan. Freeze 10 minutes.
6
Spread BreyersTM Hot Fudge Ice Cream Sauce over crust. Press large spoonfuls of Breyers BLASTS!(R) Sara Lee(R) Strawberry Cheesecake over Sauce to form an even layer. Fold plastic wrap over top. Freeze 4 hours or until solid.
7
Remove plastic wrap; spread top with whipped topping, then drizzle with chocolate syrup. Let stand at room temperature 10 minutes before serving.

1626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 cup sugar divided, 1 tablespoon corn starch, 24 ounces frozen mixed berries thawed, 2/3 cup flour, and more.

Yes, Strawberry Fudge Cheesecake Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Strawberry Fudge Cheesecake Ice Cream Cake

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