Categories: dessert, ice cream, strawberry

Ingredients

• 2 c graham cracker crumbs
• 6 Tbsp butter, melted
• 1 quart strawberry ice cream, softened
• 1 1/2 c milk
• 2 pkgs (3.3 oz each) instant white chocolate pudding mix
• 1 tsp vanilla extract
• 1 carton (16 oz) frozen whipped topping, thawed, divided

Directions

1. In a bowl, combine cracker crumbs and butter; set aside 2 Tbsp for garnish.

2. Press remaining crumb mixture onto the bottom of an ungreased 10 in springform pan.

3. Bake at 375 for 8 minutes or until edges begin to brown.

4. Cool on a wire rack.

5. In a large mixing bowl, combine the ice cream, milk, pudding mixes and vanilla; beat until smooth.

6. Fold in half of the whipped topping.

7. Pour over crust.

8. Cover and freeze for 1 hour or until firm.

9. Spread with remaining whipped topping and sprinkle with reserved crumb mixture.

10. Freeze for at least 3 hours or until firm.

11. Remove from the freezer for 15 minutes before serving.

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