Dessert

Fake Ice Cream Cake is for Dessert.

Fake Ice Cream Cake takes 30 minutes to prepare.

Fake Ice Cream Cake takes 36 minutes to cook.

Fake Ice Cream Cake makes 10 servings.

The ingredients for Fake Ice Cream Cake are:

1 (14-ounce) can Low Fat Sweetened Condensed Milk
1/4 cup lemon juice
1 (8-ounce) tub Cool Whip Free thawed and divided
2 cup's Strawberry Halves
10 Oreo sandwich cookies (middles removed and eaten separately ;-), finely chopped, or any cookie you have on hand
1 tbsp margarine
*4 tbsp Hot Fudge
*1 package cake mix
*1 Egg
*1 can diet soda (any flavor)

*Optional*

Here is how you make Fake Ice Cream Cake:

Line a large loaf pan with foil, leave hanging off of edges. In a large bowl mash strawberries. Stir in condensed milk, lemon juice and 2 cups of cool whip. Pour into the pan.In a small bowl, combine cookie crumbs and margarine or butter and press into top of mixture. Cover.Freeze at least 6 hours.Preheat oven according to cake boxIn a bowl combine cake mix, 1 egg and enough diet soda (any flavor to compliment the flavor of cake used) to make it moist enough but not watery, about 6-8 oz. *optional to use flavoring with the cake mix, ex: strawberry, lemon, vanilla, almond, banana etc.* Put in one square 8-inch cake pans sprayed with butter spray and flour spray and cook for recommended time. Take out and let cool. Melt the fudge and pour 2 tbsp on top of the cookie base on the cake in the freezer. Then take out the 8 inch cake and cut down to fit into the loaf pan. You can either use one of the halves or place the remaining hot fudge on one cake and put the other cake half on top of that. Then place the cake(s) over the frozen cake from the freezer. Cover and cool until ready to use, or at least 6 hours. **If you are only using one half of the 8 inch cake then put all the fudge topping on the cookie base then top with the cake. When ready to serve, turn upside down on a plate and remove foil. Cover with remaining cool whip. Store leftover in the freezer.***You can omit the cake part and just freeze for 6 hours after applying the crushed cookies.***With the cake base:12 servings are 215 calories per slice10 servings are 258 calories per slice8 servings are 322 calories per slice6 servings are 713 calories per sliceWithout the cake base:12 servings are 171 calories per slice10 servings are 205 calories per slice8 servings are 257 calories per slice6 servings are 342 calories per sliceNumber of Servings: 10Recipe submitted by SparkPeople user SHOEGAL182.

The nutritional information for Fake Ice Cream Cake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 205.4

• Total Fat: 4.3 g
• Cholesterol: 7.6 mg
• Sodium: 78.1 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 0.9 g
• Protein: 3.7 g

The dietary needs meet for Fake Ice Cream Cake is Low Fat