Tiramisu Ice Cream Squares

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  • 30 min prep time
  • 5 hr 30 min total time
  • 7 ingredients
  • 18 servings

Ingredients

1
quart (4 cups) coffee ice cream
22
creme-filled chocolate sandwich cookies, crushed (2 cups)
1/4
cup butter, melted
1
quart (4 cups) cherry ice cream
1
container (8 oz) mascarpone cheese
1/4
cup light rum or 1 teaspoon rum extract
2
cups frozen whipped topping, thawed

Directions

  1. 1 Place coffee ice cream in refrigerator for 15 to 20 minutes to soften slightly. In ungreased 13x9-inch pan, place cookie crumbs and butter. With fork, stir to mix and press evenly in bottom of pan.
  2. 2 Remove coffee ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and carefully spread over cookie crumbs in pan. Freeze until firm, about 1 hour.
  3. 3 Place cherry ice cream in refrigerator for 15 to 20 minutes to soften slightly. Remove ice cream from container into large bowl and stir with wooden spoon until softened. Spoon and spread over coffee ice cream. Use back of spoon to smooth surface. Freeze until firm, about 1 hour.
  4. 4 In medium bowl, beat mascarpone cheese with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in rum on low speed until well blended. With rubber spatula, fold in whipped topping. Spread evenly over ice cream. Cover and freeze at least 3 hours or up to 1 week.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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