Chocolate Mocha Layered Ice Cream Cake
Prep Time: 15 minutes Plus 3 hours freezer time
Cooking Time: none
This is quick and easy to make but needs to be made at least 3 or 4 hours ahead of time to freeze well before cutting. Use any favorite flavors of frozen yogurt or ice cream, but watch the fat and calories. You can lower the fat and calories by using low fat chocolate wafer cookies or chocolate grahams.
20 cookies, chocolate sandwich, such are oreos
3 cups frozen yogurt, vanilla, low fat
3 cups frozen yogurt, chocolate flavored , low fat
3 cups frozen yogurt, coffee flavored, low fat
8 ounces hot fudge topping, such as Hershey's
2 tablespoons butter
1 cup whipped cream, light
Place an 18 inch long piece of wax paper in the bottom of a freezer safe loaf pan and arrange the paper up and over the sides (this will allow you to remove the frozen cake from the pan for serving). Place cookies in a large zip lock bag and crush cookies using a meat mallet or a rolling pin. Heat 2 tablespoons of butter in a microwave safe bowl for about 30 seconds until melted. Reserve one half of the cookie crumbs for layering and topping. Combine remaining cookie crumbs with butter and mix well. Pour the mixture into the bottom of the loaf pan and press evenly to coat the bottom. Place in freezer to harden for about 10 minutes while you soften the frozen yogurt or ice cream slightly to make it easier to form the layers. Spoon one flavor over the cookie crust, press down with your hands to make an even layer. Sprinkle with one third of the remaining cookie crumbs. Add another layer/flavor of ice cream or frozen yogurt and repeat. Spread fudge topping over top layer then top with cookie crumbs. Cover with foil and freeze for at least 3 to 4 hours before cutting. Remove cake from the freezer and let it sit for 3 or 4 minutes before removing it from the pan, holding both ends of the wax paper. Slice, top with whipped cream and serve.
Per Serving About: 430 calories, 17 g fat, 9 g saturated fat, 2 g trans fat, 9 g protein, 59 g carbohydrates, 2 g dietary fiber, 270 mg sodium