Skinny Ice Cream Cake
Servings 12 servings
This Skinny Ice Cream Cake is everything you love about the classic dessert, but lighter!
Ingredients
Crust
- 1 1/2 cup chocolate graham cracker crumbs about 12 graham crackers, set aside some extra crumbs
- 5 tablespoon fat-free milk
Chocolate Layer
- 9 tablespoon fat-free milk
- 3 tablespoon instant chocolate pudding mix
- 1 Weight Watchers® Giant Chocolate Fudge Ice Cream Bar melted
- 16 oz. fat-free whipped topping thawed
Top Layer
- 8 oz. fat-free whipped topping
Instructions
Crust
- In a medium bowl, stir together graham cracker crumbs and milk until evenly mixed. Press evenly into the bottom of a 9-inch springform pan.
Chocolate Layer
- In a large bowl or stand mixer, mix together milk and pudding mix until thickened. Mix in the melted Weight Watchers® Giant Chocolate Fudge Ice Cream Bar and the thawed whipped topping. Pour over the crust and use a rubber spatula to spread evenly. Freeze for 1 hour.
Top Layer:
- Remove from freezer and spread the whipped topping over the chocolate layer and return to freezer for at least another 3 hours until frozen through. Sprinkle with remaining graham cracker crumbs just before serving. Serve immediately after removing from freezer.
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