Convenient and crowd-pleasing! Make this dessert in half an hour, place in the freezer up to a week before your gathering, and it’s ready to serve 18.
Tiramisu Ice Cream Squares
- Prep Time 30 min
- Total 5 hr 30 min
- Servings 18
- Ingredients 7
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 Cool Whip frozen whipped topping, thawed
Instructions
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Step1Place 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.
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Step2Remove 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.
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Step3Place 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.
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Step4In 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.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 160
- Trans Fat
- 1g
% Daily Value*:
- Vitamin A
- 10%
- 10%
Exchanges:
FreeCarbohydrate Choice
2Tips from the Betty Crocker Kitchens
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