Ingredients
10
10 servings
- •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
Instructions
- 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.
- 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.
Nutritional Facts
Per 10 servings
- Calories: 530
- Carbohydrate: 55g
- Fat: 32g
- Fiber: 1g
- Protein: 7g
- Sugar: 42g
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