Layered Ice Cream Squares Recipes

EASY 5 LAYER ICE CREAM CAKE

Steps:

• In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together, then press into a 9×13 pan. (No need to grease the pan prior.) Make sure it is very tightly packed-I use the back of a spatula to firmly press it in. Freeze for 15 minutes.
• During that time, place the softened chocolate ice cream in a bowl and give it a good stir to rid any frozen lumps. You want a nice smooth, soft ice cream. Spread it on top of the frozen crust. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• During that time, place the 2nd ice cream flavor into a bowl and stir it until it is smooth and very soft. Carefully spread on top of the chocolate ice cream. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• Make sure the hot fudge is spreadable consistency. You may have to slightly heat it if using store-bought. Spread it on top of the ice cream as best you can. Because it is not as cold as the ice cream layer, the two will slightly mix together as you spread. That's ok. Freeze for 15-30 minutes. (Closer to 30 minutes is ideal.)
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes. Spread on top of hot fudge layer, then top with sprinkles. Cover with aluminum foil and freeze for at least 12 hours before serving (and up to a few days).
• Use a very sharp knife to cut, making sure you are cutting into the crust. Keep leftovers in the freezer.

LAYERED ICE CREAM SQUARES

Steps:

• Line 9-inch square pan with foil, with ends of foil extending over sides of pan. Press cookie crumbs firmly onto bottom of prepared pan.
• Top with ice cream; spread gently to form even layer. Spoon raspberries over ice cream; cover.
• Freeze several hours or overnight. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Cut into squares to serve. Store any leftover dessert in freezer.

LAYERED ICE CREAM PIE

Steps:

• Preheat the oven to 350°F.
• Combine the cookie crumbs and butter and mix well. Firmly and evenly press the mixture over the bottom of a 3-inch-deep 10-inch springform pan. Bake for 8 minutes, then cool on a wire rack for at least 30 minutes, until it's no longer warm to the touch.
• Spread the caramel sauce over the cooled crust, leaving a 1-inch border. Freeze for about 30 to 60 minutes, until set.
• Spread the chocolate ice cream over the caramel sauce in an even layer, then freeze for about for 30 to 60 minutes, until firm. (Freezing time depends on the quality of the ice cream and the freezer temperature.)
• Combine the vanilla ice cream and crushed candy bars. Spread over the chocolate ice cream in an even layer, then freeze for about 30 minutes, until firm.
• Spread a thin layer of chocolate sauce evenly over the vanilla ice cream, then freeze for about 30 minutes, until firm.
• Spread the coffee ice cream over the chocolate sauce in an even layer, then return to the freezer for about 30 to 60 minutes, until firm. Cover tightly with plastic wrap and freeze for at least 8 hours before slicing.
• Remove from the freezer about 10 minutes before serving. Remove the springform pan sides, and slice into 12 wedges. If you like, serve additional caramel and chocolate sauce on the side.
• Time Management Advice from Pie Tester Kate Antea
• This pie will take about 4 hours to make. While one layer is freezing, the next ice cream is out softening, and a sauce can be made and cooled. My suggestion is to start by making the caramel sauce (which can be done a day ahead). While the sauce cools, make the crust. While the caramel is freezing, take the chocolate ice cream out to soften. When the chocolate layer goes in to freeze, take out the vanilla ice cream to soften and chop the candy bars. When the vanilla layer goes in to freeze, make and cool the chocolate sauce. When the chocolate sauce layer goes in to freeze, take out the coffee ice cream to soften.

ICE CREAM SANDWICH CAKE

Steps:

• Arrange a layer of ice cream sandwiches in the bottom of a 9x13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans. Cover dish with aluminum foil and freeze until set, at least 30 minutes.

LAYERED LEMON DESSERT SQUARES

Steps:

• In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.