Strawberry Ice Cream Dessert
- 2 cups graham cracker crumbs
- 6 tbsp butter, melted
- 1 quart strawberry ice cream, softened
- 1 1/2 cups milk
- 2 packages inset white chocolate pudding mix
- 1 tsp vanilla extract
- 1 tub cool whip, thawed
Combine cracker crumbs and butter; set aside 2 tbsp for garnish. Press remaining crumb mixture onto bottom of ungreased 10 inch springform pan. Place on baking sheet. Bake at 375* for 8 minutes or until edges begin to brown. Cool on wire rack.
In large bowl, combine ice cream, milk, pudding mixes and vanilla. Beat until smooth. Fold in 1/2 of cool whip. Pour over crust. Cover and freeze for 1 hour or until firm.
Spread with remaining cool whip and sprinkle with reserved crumbs. Freeze for at least 3 hours or until firm. Remove from freezer 15 minutes before serving.