1/2 cup fudge ice cream topping, warmed
1 tub (8oz) whipped topping, thawed
1 pkg. (4-serving size) Jello chocolate flavor instant pudding & pie filling
8 Oreo chocolate sandwich cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped

1.pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

2.arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.

at least 4 hours before serving. Store leftover dessert in freezer.

I made this for fathers day and it was such a hit that there were *gasp* no left overs! Such an easy icecream cake to prepare that taste and looks wonderful. 2 thumbs up from me ;)

(recipe originally from
krafts foods magazine)
40 LF Nila wafers, finely crushed
1/4 cup butter, melted
2 cups fat free orange sherbert, softened
2 cups milk
2 pkg vanilla Jell-O instant pudding mix
1 tub (8oz) cool whip lite whipped topping, tawed and divided

1.Line 13x9-inch pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs and butter. Press firmly onto bottom of prepared pan; set aside until ready to use.
milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 min. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon evenly over pudding layer; cover.
at least 3 hours or overnight. Use foil handles to remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer

Rating: A cool summer treat that is low in calories and is just the right amount of sweet.
2 cups granulated sugar
2 cups flour
2 tsp baking soda
1 tsp salt
3 tsp cinnamon
1 1/2 cups vegetable oil
4 eggs
1 tsp vanilla extract
3 cups grated carrot
1 cup crushed pineapple (or one small can), drained
1 cup shredded coconut
1 cup chopped walnuts

8 oz cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
1 pound powdered sugar

1.Heat oven to 350 degrees. sift together sugar, flour, soda, salt and cinnamon in a large bowl. Stir in the oil. Add eggs one at a time mixing well after each addition. Add vanilla.
2.Place in coconut, pineapple and nuts, fold into batter. Gradually fold in carrot
3.Pour into 2 greased and floured 9-inch round pans. bake for 30 minutes.
4.While cake is cooling prepare icing

1.Beat together cream cheese and butter until smooth.
2.Blend in vanilla. Sift powdered sugar and gradually beat into the cream cheese mixture.

some may question the addition of pineapple and coconut-but with that along with the carrot, this cake comes out super super moist and so flavorful. Even those that weren't huge fans of carrot cake really loved this cake, when I recently served it at a family members birthday party. Also the icing is always an important aspect to a good carrot cake...and this one really is creamy, not too overpowering, and of course really yummy. ;) so try it!