Ice Cream-Filled Cake with Raspberry Sauce

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  • 30 min prep time
  • 3 hr 0 min total time
  • 9 ingredients
  • 4 servings

Ingredients

1
(12-oz.) pkg. (2 cups) frozen whole raspberries
3
tablespoons sugar
2
teaspoons cornstarch
2
teaspoons vanilla
1
(8-oz.) container (3 cups) frozen fat-free whipped topping, thawed
1/4
teaspoon almond extract
4
(3/4-inch-thick) slices angel food cake
2
cups fat-free vanilla ice cream
1/4
cup sliced almonds, toasted*

Directions

  1. 1 In medium saucepan, combine raspberries, sugar and cornstarch; mix well. Bring to a boil over medium heat, stirring frequently. Boil just until thickened and translucent. If desired, place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir vanilla into strained mixture.
  2. 2 In medium bowl, combine whipped topping and almond extract; blend well.
  3. 3 Line cookie sheet with plastic wrap. Place cake slices on lined sheet. With back of spoon, make indentation in center of each slice. Place 1 tablespoon raspberry mixture in each indentation. Refrigerate remaining sauce. With ice cream scoop, place about 1/2 cup ice cream over each indentation. Cover each cake and ice cream mound completely with 3/4 cup topping mixture. Freeze at least 2 hours or until firm.
  4. 4 To serve, refrigerate desserts for 30 minutes or let stand at room temperature for 5 to 10 minutes to soften slightly. Spoon remaining raspberry sauce evenly onto 4 individual dessert plates. Top with desserts. Sprinkle each with 2 tablespoons almonds. Store in freezer.

Notes

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