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Blue Bunny®
Coconut Toffee
Ice Cream Freeze |
1 cup flaked coconut
2 cup reduced fat buttery round cracker crumbs (about 57 crackers)
1/4 cup butter, melted
1/4 cup unsweetened applesauce
3 cup lowfat milk
2 (4 serving size) package instant coconut or vanilla pudding mix
1.75 QT Blue Bunny® No Sugar Added Fat Free Caramel Toffee Crunch Ice Cream, softened
1 (12 oz) container frozen lite whipped topping, thawed, divided
1 cup chocolate covered toffee bits
Place coconut in a 13 x 9 x 2 inch baking pan. Bake at 350 degrees F. for 10-12 minutes or until golden; stirring often. Transfer to a medium bowl. Add cracker crumbs, butter and applesauce to coconut; mix well. Press into same 13 x 9 x 2 inch baking pan. Bake at 350 degrees F. for 11-13 minutes or until edges begin to brown. Cool. In a large bowl, whisk together milk and pudding mix for 2 minutes. Add ice cream and half of the whipped topping. Whisk, breaking up ice cream, until blended. Pour into crust. Freeze at least 2 hours. Spread with remaining whipped topping and sprinkle with toffee bits. Remove from freezer 10 minutes before serving. Cut into rectangles to serve. Freeze any leftovers.
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| Nutrition Facts |
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| Serving Size 1 |
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients |
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| Amount Per Serving |
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| Calories 361.62 |
Calories from Fat 130.71 |
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| % Daily Values** |
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| Total Fat 14.73g |
23% |
| Saturated Fat 8.92g |
45% |
| Cholesterol 14.09mg |
5% |
| Sodium 472.87mg |
20% |
| Potassium 189.91mg |
5% |
| Carbohydrates 56.15g |
19% |
| Dietary Fiber 2.94g |
12% |
| Sugar 24.94g |
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| Sugar Alcohols 2.13g |
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| Net Carbohydrates 51.08g |
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| Protein 4.49g |
9% |
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This Recipe's Average Rating |
| (1 Total Rating) |
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Reviewed By: Georgina |
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| 6/25/2008 7:35:25 AM |
| This is so good and so easy to make you got to try this |
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