Categories: Frozen dessert

Ingredients

• 2 cups no-sugar-added fat-free vanilla ice cream, softened
• 1 (160z.) container fat-free frozen whipped topping, thawed and divided
• 1 tsp. almond extract
• 10 vanilla Meringue Cookies, crushed
• 2 cups no-sugar-added fat-free chocolate fudge ice cream, softened
• 1 1/2 cups fresh or frozen raspberries, thawed
• 1/4 cup sugar
• 1 Tbsp. lemon juice
• Vanilla Meringue Cookies:
• 3 egg whites
• 1/4 tsp. cream of tartar
• 1/8 tsp. salt
• 1 2/4 tsp. vanilla extract
• 1/2 cup superfine sugar

Directions

1. Stir together vanilla ice cream, 1/2 cup whipped topping, and almond extract. Spoon mixture into a plastic wrap-lined 2-quart glass bowl, and freeze 15 minutes or until set.

2. Stir together 1 1/2 cups whipped topping and 1/2 cup and cookie crumbles; spread evenly over vanilla ice- cream mixture. Freeze 15 minutes.

3. Stir together chocolate fudge ice cream and 1/2 cup whipped topping. Spread over cookie crumb mixture. Cover and freeze 3 hours or until firm.

4. Process raspberries in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a small saucepan; discard seeds. Bring raspberry puree, sugar, and lemon juice to a boil, stirring constantly; cook, stirring constantly, 2 minutes or until sauce is thickened.

5. Remove ice-cream mixture from freezer. Dip glass bowl in warm water 15 seconds. Invert onto a serving dish, discarding plastic wrap. Cut ice cream into wedges; serve with raspberry sauce and, if desired, remaining whipped topping.

6. Vanilla Meringue Cookies

7. Beat first 4 ingredients at high speed with an electric mixer until foamy.

8. Add sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves.

9. Spoon mixture into 36 ( 1 1/4 inch) mounds onto parchment paper-lined baking sheets.

10. Bake at 200 degrees for 2 hours; turn oven off. Let meringues stand in closed oven with light on for 8 hours.

11. makes 3 dozen

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