Creamy Sweet Corn-Ice Cream Cake

• 40 vanilla wafers, finely crushed (about 1-1/3 cups)
• 1/4 cup butter, melted
• 1 qt. (4 cups) water
• 1/4 cup sugar
• 8 ears corn on the cob, kernels removed (about 7 cups), divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 2 tsp. vanilla
• 6 cups vanilla ice cream, softened

1. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
2. Bring water and sugar to boil in medium saucepan.
3. Stir in 6 cups corn; cook 5 min.
4. Drain, reserving 3/4 cup of the cooking water.
5. Add reserved water and corn to blender; cool 5 min., then blend until smooth.
6. Strain; discard strained liquid.
7. Beat cream cheese and vanilla in large bowl with mixer until well blended.
8. Add ice cream; mix well.
9. Stir in corn puree; pour over crust.
10. Freeze 4 hours or until firm.
11. Meanwhile, cook and stir remaining uncooked corn kernels in medium skillet on high heat 10 min.
12. or until lightly browned.
13. Cool completely.
14. Run knife around edge of pan to loosen dessert; remove rim.
15. Top dessert with roasted corn just before serving.

vanilla wafers, butter, water, sugar, corn, philadelphia cream cheese, vanilla, vanilla ice cream

Taken from www.kraftrecipes.com/recipes/creamy-sweet-corn-ice-cream-cake-126160.aspx (may not work)