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Coffee and Doughnuts Icebox Cake

Coffee meets doughnuts in one delightful icebox cake filled with coffee ice cream and whipped topping layered over a doughnut-laden crust.
Print Recipe
Prep Time 15 minutes
Total Time 2 minutes
Servings: 10 servings
Course: Dessert
Calories: 530
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 4 1.69 ounce packages doughnut sticks
  • 1 tablespoon butter, melted
  • 4 cups coffee ice cream, softened
  • 0.5 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

Method
 

  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 8×8-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.

Nutrition

Calories: 530kcalCarbohydrates: 55gProtein: 7gFat: 32gSaturated Fat: 17gCholesterol: 103mgSodium: 524mgFiber: 1gSugar: 42g

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