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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Recipe Summary

prep:
15 mins
additional:
2 hrs 15 mins
total:
2 hrs 30 mins
Servings:
10
Yield:
1 8-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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 Facts

530 calories; protein 6.6g; carbohydrates 55.3g; fat 31.9g; cholesterol 103mg; sodium 523.9mg. Full Nutrition
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