"This is a great summertime dessert because there is NO baking or freezing. It's great for picnics, or on a hot summer evening." — Lisa Whyte
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1 (16 ounce) package
buttery round crackers, crushed
vanilla ice cream, softened
2 (3.4 ounce) packages
instant vanilla pudding mix
1 (12 ounce) container
frozen whipped topping, thawed
All I have to say is I love you Grandma Betty! This is an absolutely phenomenal ice cream cake (move over Dairy Queen. I used the basic recipe but then tweeked it to suit my tastes. I used a oreo cookie bottom and then added some homemade rasberry/blackberry sauce. I put the ice cream on top and instead of using whipped cream I crumbled a chocolate cake on top mixed with toasted peacans and some ice cream chocolate sauce. Then I drizzled the top with butterscotch ice cream topping. This cake was divine. I will never need to buy an ice cream cake again. The beauty of this recipe is that you can keep it simple or make it complicated and it is still incredible.
The cake tastes good, but honestly, it just ends up tasting like pudding with crust. Why go through the trouble?
Also, 16 ounces of crackers was WAY too much. I ended up throwing half of the crust mixture away, and the crust I used was too crumbly because there wasn't enough butter for the amout of crackers.
I made this with cookies & cream ice cream with chocolate pudding with nilla wafer crust...I added the whipped cream with cherrys when I was ready to serve...so good the kids loved it:)Thanks for the recipe
This is a great "cake"! Try it in every flavor.
Use frozen yogurt and low fat milk to make it a little more healthy. I use vanilla wafers for the crust. A+++++++++++!!!!
This is a great no bake dessert! I made a half recipe and used a 10" springform pan. I left off the whipped topping before refrigeration. It needed 3-4 hours to set. I served with fresh raspberry sauce, a dollop of whipped cream, and shaved chocolate. It was a hit. Thanks Lisa!
A MUST TRY!!! This is a simply FANTASTIC Dessert! I used graham crackers but either would be delicious. The key is letting this set long enough, least 2 hours. I did not and it was a little messy but no complaints, it was gone in no time! The kids loved it too! Thanks Lisa, this will be a fav in our house.
Really good. Very rich- can't eat a ton at a time. It really doesn't melt like ice cream cake, which is great when it's 100 degrees out. I made 2- 9" round chocolate cakes and layered with the chocolate ganache recipe here and crushed oreos. Froze this, then topped with this ice cream mixture. Froze again til stiff then frosted with whipped topping, ganache, and oreos. My husband loved it for a birthday cake and wants more! Very rich, can;t eat a huge slice. Way cheaper and better than dairy queen or Brusters.
Yum, Yum, Yum! Please try this recipe, because if you love ice cream, you will love this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Betty's Ice Cream Cake
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 243
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