Strawberry Fudge Cheesecake Ice Cream Cake Recipe serves 12
PREP TIME 15 Minutes
Chill Time 250 Minutes

Nutritional Facts

Serving Size 1 serving
Amount Per Serving
Calories 320
Calories from Fat 130
Total Fat 14 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 20 mg
Sodium 210 mg
Total Carbs 46 g
Dietary Fiber 1 g
Sugars 33 g
Protein 4 g
Vitamin A 10 %
Vitamin C 0 %
Calcium 8 %
Iron 2 %

Strawberry Fudge Cheesecake Ice Cream Cake

INGREDIENTS

  • 9 graham crackers, finely crushed (about 1 cup)
  • 6 Tbsp. I Can't Believe It's Not Butter!® Spread
  • 2 Tbsp. sugar
  • 1 cup Breyers™ Hot Fudge Ice Cream Sauce
  • 1 container (1.5 qt.) Breyers BLASTS!® Sara Lee® Strawberry Cheesecake
  • 1 1/2 cups frozen whipped topping, thawed
  • Chocolate syrup

INSTRUCTIONS

  1. Line 9-inch round cake pan with plastic wrap leaving 6-inch overhang on all sides.
  2. Combine graham cracker crumbs, I Can't Believe It's Not Butter!® Spread and sugar in medium bowl. Press evenly into bottom of prepared pan. Freeze 10 minutes.
  3. Spread Breyers™ Hot Fudge Ice Cream Sauce over crust. Press large spoonfuls of Breyers BLASTS!® Sara Lee® Strawberry Cheesecake over Sauce to form an even layer. Fold plastic wrap over top. Freeze 4 hours or until solid.
  4. Remove plastic wrap; spread top with whipped topping, then drizzle with chocolate syrup. Let stand at room temperature 10 minutes before serving.