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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Turtle Ice Cream Cake

We’ve turned the tables on turtles. Our healthified Turtle Ice Cream Cake won’t snap at you or your guests, but everyone will line up to give it a bite.

Ice cream dessert doesn’t have to freeze out the health conscious at your table. We lowered fat and calories in all layers of this cake: crust, ice cream, and topping.

16 creme-filled chocolate sandwich cookies > 10 chocolate wafer cookies
1/4 cup butter > 1 tablespoon no-trans-fat 68% vegetable oil spread stick
4 cups chocolate ice cream > 3 cups reduced-fat chocolate ice cream
1/2 cup hot fudge topping > 1/2 cup fat-free hot fudge topping
1 cup chopped pecans > 2/3 cup chopped pecans
4 cups vanilla ice cream > 3 cups reduced-fat vanilla ice cream
1/2 cup caramel topping > 1/4 cup fat-free caramel topping

Nutritional Highlights

Calories

440 (before)

240 (after)

Total Fat

24 g (before)

9 g (after)

Saturated Fat

10 g (before)

3 g (after)

Sodium

250 mg (before)

125 mg (after)

Prep Time:30 min

Start to Finish:11 hr

makes:12 servings

10 chocolate wafer cookies, finely crushed (1/2 cup)
1 tablespoon no-trans-fat 68% vegetable oil spread stick, melted
3 cups reduced-fat chocolate ice cream, slightly softened
1/2 cup fat-free hot fudge topping
2/3 cup chopped pecans
3 cups reduced-fat vanilla ice cream, slightly softened
1/4 cup fat-free caramel topping

1 In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
2 Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
3 Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
4 Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
5 To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

1 In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.

2 Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.

3 Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.

4 Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.

5 To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

Nutritional Information

1 serving: Calories 240 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 125mg; Total Carbohydrate 34g (Dietary Fiber 1g, Sugars 25g); Protein 4g % Daily Value Vitamin A 6%; Vitamin C 0%; Calcium 10%; Iron 4% Exchanges 1 Starch, 1 Other Carbohydrate, 2 Fat Carbohydrate Choices 2