Ice Cream Cake2014-09-26
- Yield : 9x13 pan
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
Here’s a dessert that’s not particularly gourmet, but it’s tasty and designed for time and budget.
My great aunt and dad both call it Ice Cream Cake, but it’s not at all like one you’d buy at the ice cream shop (cake with ice cream inside). It can be in any flavor, you just match the ice cream flavor to the pudding flavor. Substitutions – you can make anything be your crust in place of the Ritz crackers. You can also make the portions as large as you like. The formula is simply 1/2 the milk contents of the pudding is replaced by Ice Cream. – Ugato
- 2 Large Packages Jell-o instant pudding. If you can't find the large packages, 3 small ones will do.
- 3 cups whole or 2% milk
- 2 'sleeves' of Ritz crackers (if your box contains the plastic sleeves. Alternately, 72 individual crackers)
- 2 Tbsp sugar
- 1 'Stick' (1/4 pound | 1/2 cup) butter
- 3 cups Ice Cream
- 8 oz. Whipped cream of choice (we generally use cool-whip as it's the quickest way to get it on short notice.) - if you do use some sort of stored-frozen whipped cream, make sure it's NOT frozen before you put it on. That will make the rest of it soggy.
The crackers will function as the crust (and some of the topping, if you so choose) so you'll need to crush them into fairly small pieces. Melt the butter in a pan, then add in the sugar. Stir until mixed and let it cool.
Mix the packages of pudding with 3 cups of milk, then also mix in the 3 cups of ice cream.
Spread the crackers evenly over the bottom of your 9 x 13 dish. Pour your ice cream/pudding mix on top of the crackers, then refrigerate the dish for about 15 minutes.
Spread a layer of whipped cream on top, and sprinkle on the remainder of your crushed crackers if desired.
Refrigerate for another 30 minutes to an hour, then it's ready to eat.