Strawberry Fudge Cheesecake Ice Cream Cake

  1. Preheat oven to 375u0b0. Combine 1/2 cup sugar and cornstarch in large bowl. Add berries and toss to coat.Transfer to 2-quart baking dish or 9-inch cast iron skillet; set aside.
  2. Combine flour, 3 tablespoons of the remaining sugar, baking powder and salt in medium bowl. Add I Can't Believe It's Not Butter!(R) All Purpose Sticks and toss to coat with flour mixture. Combine by cutting with pastry blender or two knives until mixture resembles coarse meal. Stir in milk until blended. Spoon tablespoonfuls over berries. Sprinkle with remaining 1 tablespoon sugar.
  3. Bake 50 to 60 minutes until bubbling in the center and topping is golden. Serve warm with Breyers(R) Homemade Vanilla Ice Cream.
  4. Line 9-inch round cake pan with plastic wrap leaving 6-inch overhang on all sides.
  5. Combine graham cracker crumbs, I Can't Believe It's Not Butter!(R) Spread and sugar in medium bowl. Press evenly into bottom of prepared pan. Freeze 10 minutes.
  6. Spread BreyersTM Hot Fudge Ice Cream Sauce over crust. Press large spoonfuls of Breyers BLASTS!(R) Sara Lee(R) Strawberry Cheesecake over Sauce to form an even layer. Fold plastic wrap over top. Freeze 4 hours or until solid.
  7. Remove plastic wrap; spread top with whipped topping, then drizzle with chocolate syrup. Let stand at room temperature 10 minutes before serving.

sugar, corn starch, flour, baking powder, salt, i, milk, breyers, crackers, i, sugar, breyers, breyers, frozen whipped topping thawed, chocolate syrup

Taken from www.yummly.com/recipe/Strawberry-Fudge-Cheesecake-Ice-Cream-Cake-627658 (may not work)

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