Indulge in the delightful combination of vanilla ice cream and fat-free whipped topping, layered over a crust made from crushed circus animal cookies. This lightened-up version of an ice cream cake is perfect for any celebration or sweet craving.
Ingredients:
- 1 1/2 cups reduced-fat vanilla ice cream, softened
- 1 1/2 cups fat-free whipped topping, thawed
- 1/4 cup rainbow sprinkles
- 3 cups crushed circus animal cookies
- 1/4 cup unsalted butter, melted
Instructions:
Put softened vanilla ice cream and thawed whipped topping in a large bowl
Mix in the rainbow sprinkles slowly until they are spread out evenly
Crush circus animal cookies and mix them with melted butter in a different bowl until everything is well mixed
Firmly press the cookie mix into the bottom of a 9-inch springform pan
Spread the ice cream mix out evenly on top of the pans crust
Put it in the freezer for at least 4 hours, or until it gets firm
Take it out of the freezer and let it sit at room temperature for a few minutes before you serve it
Cut it up and serve it cold
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