Coffee and Doughnuts Icebox Cake recipe

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Ingredients

4 (1.69 ounce) packages doughnut sticks
1 tablespoon butter, melted
4 cups coffee ice cream, softened
½ cup milk
2 (3.4 ounce) packages French vanilla instant pudding and pie filling mix
2 tablespoons instant coffee granules
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
6 mini chocolate-frosted doughnuts

Nutrition Info

529.7 calories
carbohydrate: 55.3 g
cholesterol: 103 mg
fat: 31.9 g
fiber: 0.9 g
protein: 6.6 g
saturatedFat: 17.3 g
servingSize: -
sodium: 523.9 mg
sugar: 42.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.

  2. Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.

  3. Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.

Recipe Yield

1 8-inch cake

Recipe Note

Coffee meets doughnuts in one delightful icebox cake filled with coffee ice cream and whipped topping layered over a doughnut-laden crust. Your sweet tooth will be filled with this rich dessert!

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