Pink Lemonade Ice Cream Cake

mmmmmmmmm... I am BEYOND excited to dig into this DELICIOUS dessert! It is just perfect for the summer heat that is starting so soon! It's light, cold (frozen :-)), and sweeeeeet!! OK... so here it goes...

PINK LEMONADE ICE CREAM CAKE

Ingredients

CRUST:

• 51 reduced-fat Nilla wafers (*ON SALE* AT PUBLIX B1G1F)
• 3 tbsp stick vegetable oil spread (70% fat), melted

FILLING:

• 2 cups fat-free, no sugar added vanilla ice cream, softened (do not substitute frozen yogurt for the ice cream in this recipe).
• 1 can (6 oz) frozen pink lemonade concentrate, thawed (3/4 cup)
• 1 container (12 oz) frozen fat-free whipped topping, thawed, divided (*ON SALE* AT PUBLIX B1G1F)

Directions

1. Spray a spring form pan with a nonstick cooking spray. For the crust, smash 32 Nilla wafers into fine crumbs. In a small bowl, mix the crumbs and the melted vegetable oil spread. Press the crumb mixture into the bottom of the pan. With the remaining wafers, line the sides of the pan (overlap if necessary).
2. For the filling, mix the ice cream and the lemonade concentrate with a stainless steel whisk, until smooth. Then, fold in 3 cups of whipped topping.
3. Pour the mixture into the crust.
4. Freeze until firm (at LEAST 3 hours).
5. When ready to serve, place dessert in the refrigerator for 15 minutes before slicing.

Yields 16 servings.

**BEST PART**

LOW FAT...

140 calories/serving

3g fat

0g saturated fat

Thanks to Pampered Chef (this isn't the cookbook with this recipe :-( they've discontinued it... but I'm SURE it has some more SCRUMPTIOUS ones) for this recipe! YUM!!!