Red, White and Blue Ice Cream Cake

Berry ice cream atop a cookie crust for an unforgettable patriotic dessert.

Directions:

  1. In a medium bowl, mash 2 cups of strawberries and 1 cup of blueberries. Add condensed milk, lemon juice and 2 cups of whipped topping. Mix thoroughly.
  2. Line a 9-inch loaf pan with a piece of foil large enough so that it hangs over the edges.
  3. Pour in berry mixture.
  4. Stir cookies into the melted butter and spread on top of berry mixture. Fold sides of foil together to cover cake and place in freezer for 6 hours or until firm.
  5. To serve, invert onto a plate, remove foil and spread with remaining whipped topping.
  6. Slice remaining strawberries. Arrange remaining blueberries and sliced strawberries on top of cake in a festive pattern.
  7. Freeze until ready to serve.

Recipe courtesy of Chef Alyssa,
ALDI Test Kitchen

Ingredients:

4 cups fresh strawberries, divided

2 cups fresh blueberries, divided

14 ounces Baker's Corner Sweetened Condensed Milk

¼ cup Nature's Nectar Lemon Juice

8 ounces Friendly Farms Whipped Topping, thawed, divided

18 Benton's Chocolate Sandwich Cookies, finely chopped

2 tablespoons Countryside Creamery Unsalted Butter, melted


Prep Time:
10 minutes (plus 6 hours to freeze)

Total Time:
10 minutes (plus 6 hours to freeze)


Servings:
10