The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 11, 2009
This is hands down the BEST home made ice cream cake ever! It's the birthday standard in our house, though I have to say i've never really followed the recipe exactly! I usually use graham crackers (regular or chocolate) for the crust and have made the filling with lots of different flavors of ice cream. Mint chocolate chip with a chocolate crust has been the favorite so far. It's a great recipe for kids and creativity!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 29, 2009
I have been making this recipe for 20 years. It is wonderfull although dream whip is better in this recipe than cool whip.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 14, 2009
My Mother in law made a recipe similar to this for us. This was the closest recipe I could find online. I may try to submit a new one for this. Try it this way for a twist. Leave out the sugar from the crust, you don't need it. Instead of vanilla pudding, use pistachio. You get the sweet from the pudding, ice cream and whipped topping and then you get the salty from the buttery crackers (if you leave the sugar out). PERFECT combination!!! I think i may have eaten 1/2 of the pan myself. :(
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Cooking Level: Expert

Living In: Weirton, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Mar. 29, 2009
I used Nilla wafers mixed with butter for the crust. I've made this twice, using all natural Breyer's ice cream - once with vanilla and once with chocolate - they were both delicious. Put the cake in the freezer though, otherwise it is more like a pudding pie. It doesn't get too hard in the freezer. YUM!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 26, 2009
This was so good except it took until the next day to actually be set up and not a mess. I added reeses cups to the ice cream. My family went crazy over it, very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 14, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 3, 2007
All-time summer favorite at our house. I use low-fat everything in the recipe with a chocolate graham cracker crust. Plus, I freeze the whole cake so it is more "ice cream" than "pudding" consistency. I love it with fresh berries, my husband loves it as just plain vanilla. Gets rave reviews! Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 24, 2006
A very easy recipe. I adapted to fit my family due to my children being allergic to nuts. I used 1 package butterscotch and 1 package vanilla pudding. I didn't mix any candy bars inside. Instead I opted to spinkle the top with a mixture of graham cracker crumbs and crushed butterscotch morsels...YUM YUM
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 3, 2006
Yum, Yum, Yum! Please try this recipe, because if you love ice cream, you will love this recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Jul. 6, 2005
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.
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Liz

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: May 20, 2005
one of my favorite.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 15, 2004
Great taste-- definitely had a different texture than most ice cream cakes due to the pudding mix. It needed at least 3 hours in my fridge. I followed suit and used a 12 oz box of Nilla wafers and cut back on the sugar and butter. I also put it in a spring form pan. To give it an extra kick, I put a layer of dulce de leche in between the Nilla crust and the ice cream. As much as I enjoyed it, I only gave it four stars because it got "goopy" very quickly and didn't make for the best presentation.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 30, 2004
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
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 28, 2004
This is super easy and delicious! I also used graham crackers, butter, and sugar as other reviewers mentioned. I used a 1lb. box and had plenty of crumbs, maybe even a bit too much, to make a crust up the sides of the 13x9 pan. For the filling, I used cherry/vanilla ice cream with the vanilla pudding. Over the whipped topping, I sprinkled chunks of butter toffee almonds purchased in the bulk section. I used a mallet to break them into chunks in a plastic bag. YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 18, 2003
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 28, 2003
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: May 24, 2003
Everyone loves this recipe! I use low fat/low sugar vanilla ice cream and I top the cool whip with crushed heath bars. If I'm low on time, I buy the already made graham cracker pie crusts. (For this recipe you will need to buy (2) pie crusts).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 7, 2003
i used graham crackers instead of the buttery crackers, & topped with strawberries & bananas- they hoped tone down the sugary taste & it was great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 20, 2001
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+++++++++++!!!!
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