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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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STEFD1


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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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minimomster

	Cooking Level: Intermediate
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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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CallieJade


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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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Reviewed: May 20, 2005

one of my favorite.

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ALISA1712


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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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BEACHBELLA

	Cooking Level: Intermediate
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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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SOFTBALLMOM2


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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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MICROFLY


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Reviewed: Oct. 29, 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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chimom


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Reviewed: Oct. 8, 2003

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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MOMMY2TWO2000


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Reviewed: Oct. 8, 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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KUNTZEGIRL2


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Reviewed: Oct. 8, 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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NORTH CAROLINA MOM


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Reviewed: Oct. 8, 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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Reviewer:

KATIEANNIEB


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