Ice Cream Cake (Low Sugar)

Note:  (Set out the butter and ice cream to soften).

Step 1:  Crush around 85 Low-Fat Ritz (or Townhouse) Crackers, setting aside ¾ Cups to use as the topping.

Step 2:  Mix 1½ sticks of  Butter” (softened) with the crushed crackers.  Press the mixture into the bottom of a 9” x 13” pan.

Step 3:  In a separate bowl, add two small packages of Sugar-Free Vanilla Instant Pudding to 1½ Cups of 1% Milk.  Beat on low speed.  Add 1 quart of  No Sugar Added Vanilla Ice Cream (softened) a little at a time and beat it up well after each addition.

Step 4:  Pour the ice cream mixture on top of the cracker crumb crust and refrigerate it about 15 minutes.

Step 5:  Spread an 8½ ounce container of Cool Whip Free (or Lite Cool Whip—or Sugar Free Cool Whip) on top of the ice cream/pudding mixture.  Sprinkle the remaining cracker crumbs on top.

Options:  My original recipe called for adding ½ Cup of coconut at the end of Step 3 and Maraschino Cherries for decoration on top of the finished cake in Step 5; however, both of these add many extra grams of sugar.  It’s a great dessert without the cherries and coconut!  And for those of you who are risk-takers, you may like to experiment with other flavors of pudding and/or ice cream.

Enjoy, Enjoy!