APRON AND PANS - DIABETIC FRIENDLY COOKIES AND CREAM CRUNCH
Ingredients
- 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
- 1/3 cup chopped pecans
- 3 tablespoons reduced-calorie margarine, melted
- 1 quart vanilla no-sugar-added, fat-free ice cream, softened
Preparation
Combine first 3 ingredients, reserve 1 cup mixture.
Press remaining crumb mixture firmly in bottom of a 9-inch square pan.
Freeze for 10 minutes.
Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream.
Cover and freeze at least 8 hours.
To serve, let stand at room temperature for 5 minutes; cut into 9 squares.
- 1 (6 1/2-ounce) package sugar-free chocolate sandwich cookies, crushed
- 1/3 cup chopped pecans
- 3 tablespoons reduced-calorie margarine, melted
- 1 quart vanilla no-sugar-added, fat-free ice cream, softened
Preparation
Combine first 3 ingredients, reserve 1 cup mixture.
Press remaining crumb mixture firmly in bottom of a 9-inch square pan.
Freeze for 10 minutes.
Spread ice cream over crumb mixture in pan. Sprinkle reserved crumb mixture over ice cream; gently press mixture into ice cream.
Cover and freeze at least 8 hours.
To serve, let stand at room temperature for 5 minutes; cut into 9 squares.
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