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Venetian Ice Box Dessert
Recipes
Venetian Ice Box Dessert
12 servings
4 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 8 oz frozen whipped topping, divided
  • Plastic wrap
  • 6 cups vanilla ice cream, divided
  • 8 oz mascarpone (or whipped cream) cheese
  • 12 soft chocolate chip cookies (14–16 oz total)
  • 6 tablespoons chocolate sauce, divided
  • Decorative sprinkles (optional)

Steps

    1. Set whipped topping out to thaw (about 1 hour). Line deep loaf pan with plastic wrap, letting wrap overhang sides. Scoop ice cream into bowl to soften (about 30 minutes).
    2. Whisk mascarpone and 2 cups whipped topping until blended. Arrange 6 cookies in bottom of pan, breaking apart to fit if needed. Spread 3 cups ice cream, about 1 ½ cups mascarpone mixture, and 2 tablespoons chocolate sauce evenly over cookies. Repeat to form 1 more layer.
    3. Bring up sides of plastic wrap and wrap tightly (leave dessert in pan). Freeze 4 hours (or overnight) until firm. Use plastic wrap to remove dessert from pan; invert onto platter and remove plastic wrap. Top evenly with remaining 1 cup whipped topping. Slice, then drizzle with remaining 2 tablespoons chocolate sauce; top with sprinkles, if using. Serve.

Amount per 1⁄12 recipe serving: Calories 460, Total Fat 25g, Sat Fat 15g, Trans Fat 0g, Chol 60mg, Sodium 140mg, Total Carb 52g, Fiber 2g, Total Sugar 39g, (Incl. 36g Added Sugars), Protein 5g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 2%