Tiramisu Cake

 YIELDS 8 SERVINGS  CREDITS TO  DESSERTS WITH BENEFITS

YIELDS 8 SERVINGS

CREDITS TO DESSERTS WITH BENEFITS

ingredients:

Ladyfingers:

  • 6 tablespoons Coconut Flour

  • ¼ teaspoon Baking Powder

  • pinch of Salt

  • 3 Eggs, room temperature

  • ¼ cup Pure Maple Syrup

  • ¼ cup Coconut Oil, melted

  • 2 teaspoons Vanilla Extract

Filling and Toppings:

  • 3 tablespoons Brewed Espresso or Strong Coffee

  • 1½ tablespoons Golden Rum or Kahlua

  • 2 pints Vanilla Bean Halo Top, softened

  • 1 tablespoon Dark Cocoa Powder

directions:

  1. Preheat your oven to 350 degrees Fahrenheit and spray an 8x5” loaf pan with cooking spray.

  2. In a bowl, whisk together the coconut flour, baking powder, and salt.

  3. In a separate bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract.  Whisk until smooth.  Dump the dry ingredients into the wet ingredients and whisk until completely smooth.  Scoop batter into the prepared pan.  Bake for 25 minutes, or until the center is firm when tapped.  Transfer to a wire cooling rack and let cool completely.

  4. Line the 8x5” loaf pan with plastic wrap (for even easier removal later, line one way with parchment paper too).

  5. In a small bowl, stir together the espresso (or coffee) and rum (or Kahlua).

  6. Slice the loaf into 16 “fingers.”  Line the loaf pan with 8 “fingers,” then drizzle on about half of the coffee/rum mixture.  Scoop one pint of Halo Top over the fingers and spread it out to an even layer. Dust half of the cocoa powder on top of the ice cream.  Place the pan in the freezer for 1 hour.

  7. Line the remaining “fingers” on top of the cocoa powder, drizzle on the coffee/rum mixture, then spread the last pint of Halo Top on top to an even layer.  Dust the remaining cocoa powder on top and place the pan in the freezer for 2 hours.

  8. Slice the Tiramisu into 8 squares or 8 slices.

  9. Serve immediately.  Enjoy!

Red, White, and Blue Trifles

 CREDITS TO DESSERT WITH BENEFITS  YIELDS 6 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 6 SERVINGS

ingredients:

Blue Layer:

  • ½ cup Blueberry Preserves
  • 2 cups Frozen Whipped Topping, thawed 20 minutes
  • 6 tablespoons Crumbled Waffle Cones

White Layer:

  • 2 pints Vanilla Bean Halo Top, softened
  • 6 tablespoons Crumbled Waffle Cones

Red Layer:

  • one pint Red Velvet Halo Top, softened
  • 6 Strawberries, diced

directions:

  1. Place 6 small trifle cups on a cookie sheet and reserve space in your freezer for the tray.
  2. For the Blue Layer-  In a bowl, stir together the blueberry preserves and thawed frozen whipped topping.  Evenly spoon the mixture into the cups.  Place the tray in the freezer for 2 hours.  Sprinkle 1 tablespoon of crumbled waffle cones into each cup.
  3. For the White Layer-  Evenly spoon the softened Halo Top into the jars.  Sprinkle 1 tablespoon of crumbled waffle cones into each cup.  Place tray in the freezer for 1 hour.
  4. For the Red Layer-  Scoop the Halo Top into a bowl and stir in the diced strawberries. Spoon the mixture into the jars.  Place tray in the freezer for 1 hour.
  5. Serve with frozen whipped topping, a drizzle of melted chocolate, fresh strawberries and blueberries, or spoons alone.  Enjoy!

Tres Leches Cake

 CREDITS TO  DESSERTS WITH BENEFITS   YIELDS 4 SERVINGS

CREDITS TO DESSERTS WITH BENEFITS

YIELDS 4 SERVINGS

ingredients:

Cake:

  • 6 tablespoons Coconut Flour
  • 1/4 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 3 large Eggs, room temp
  • 1/4 cup Unsalted Butter, melted
  • 1/4 cup Pure Maple Syrup
  • 2 teaspoons Vanilla Extract

Topping:

  • 1 pint Vanilla Bean Halo Top, softened
  • Whipped Cream, for serving

directions:

  1. Preheat your oven to 350 degrees Fahrenheit and spray an 8x5” loaf pan with cooking spray.
  2. In a bowl, whisk together the coconut flour, baking powder, and salt.
  3. Add the eggs, melted butter, maple syrup, and vanilla extract.  Whisk until smooth.  Scoop batter into the pan and spread it out.  Bake for 30 minutes, or until the edges have browned slightly and the center springs back when tapped.  Flip cake onto a wire cooling rack and let cool completely.
  4. Line the loaf pan with plastic wrap and bring out the pint of Halo Top to soften.  Scoop the softened Halo Top inside the pan and spread it out.  Freeze for 2 hours.
  5. Place the cooled cake over the ice cream layer. Cover and freeze overnight.
  6. Invert the pan and peel off the plastic wrap.
  7. Slice the cake.  When the ice cream begins to melt and soak into the cake, serve immediately. Enjoy!

Chocolate Hazelnut Clusters

 CREDITS TO  DESSERT WITH BENEFITS   YIELDS 6 CLUSTERS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 6 CLUSTERS

ingredients:

Truffles:

3 pints Chocolate Halo Top, softened

2 tablespoons Nutella

6 Whole Hazelnuts

Round, Half-Sphere Silicone Molds with 12 cavities (https://www.amazon.com/gp/product/B01HNJEYBQ/)

Coating:

1 cup Crushed Waffle Cones

8oz Semi-Sweet Chocolate Chips, melted

1 tablespoon Coconut Oil, melted

3/4 cup Chopped Hazelnuts

directions:

  1. Place the silicone molds onto a baking sheet. Reserve space in your freezer for the baking sheet.
  2. Scoop the Halo Top into the molds and spread it out until it’s even.  Place the baking sheet in the freezer for 2 hours.
  3. Use a ½ tablespoon measure to scoop out wells in the center of each well of ice cream.  Spoon 1 teaspoon of Nutella into 6 of the wells, then press a hazelnut into each spoonful of Nutella.  Place the baking sheet in the freezer for 1 hour.
  4. Working quickly, transfer the frozen half-spheres of ice cream onto the baking sheet.  Place the half-spheres of ice cream onto the half-spheres with Nutella and the hazelnut to create an ice cream ball.  Place the baking sheet in the freezer for 1 hour.
  5. In a shallow dish, add the crushed waffle cones. Roll the ice cream spheres in the mixture until coated, place back on the baking sheet, and place in the freezer for 1 hour.
  6. In a small bowl, stir together the melted dark chocolate, melted coconut oil, and chopped hazelnuts.
  7. Pierce an ice cream sphere with a fork and spoon the chocolate all over the sphere, then place back on the baking sheet. Repeat this with the rest of the spheres.  Place the baking sheet in the freezer for 1 hour.  Enjoy!

Chocolate Peanut Butter Banana Pie

 CREDITS TO  DESSERT WITH BENEFITS    YIELDS 8 SERVINGS

CREDITS TO DESSERT WITH BENEFITS

YIELDS 8 SERVINGS

ingredients:

1 pre-made graham cracker crust

2 large bananas, very ripe

2 pints of Halo Top Peanut Butter Cup

whipped cream

banana, sliced

mini chocolate chips

directions:

  1. Slice the bananas into coins.  Arrange the sliced bananas in the graham cracker crust.
  2. Let the pints of Halo Top thaw at room temperature for 30 minutes, then scoop into into the graham cracker crust.  Spread it out until smooth.
  3. Freeze for 6+ hours, or until completely firm.  Serve with whipped cream, sliced bananas, and mini chocolate chips!

Mini Pies with Apple Roses

 CREDITS TO  DESSERT WITH BENEFITS   YIELDS 6 SERVINGS 

CREDITS TO DESSERT WITH BENEFITS

YIELDS 6 SERVINGS 

ingredients:

6 pre-make mini graham cracker pie crusts

one pint Cinnamon Roll Halo Top (Sea Salt Caramel or Oatmeal Cookie would also work great!)

1 large apple (I used a Granny Smith apple)

¼ cup pure maple syrup

½ teaspoon ground cinnamon

tiny pinch of salt

12 toothpicks

directions:

  1. Place the mini graham cracker crusts on a small cookie sheet and reserve space for the tray in the freezer.
  2. Let the pint of Halo Top thaw at room temperature while you prepare the apple roses.
  3. Core the apple and slice it in half.  Slice as thin as possible and place in a shallow dish.  Pour in the maple syrup and sprinkle on the cinnamon and salt.  Stir together until all of the slices are coated in the cinnamon syrup.
  4. Arrange 8-10 apple slices lengthwise in a straight line, overlapping each other a little more than halfway.  Starting from the side where you laid down the first apple slice, tightly roll the apple slices to form a rose.  Secure the rose by piercing 2 toothpicks through the rose, creating an X.
  5. Scoop the Halo Top into into the graham cracker crusts.  Spread it out until smooth.
  6. Gently press each apple rose into the ice cream.  Freeze for 4+ hours, or until completely firm.  Remove the toothpicks, and serve with whipped cream, caramel sauce, pure maple syrup, and/or a dusting of powdered sugar!

Key Lime Pie

 CREDITS TO  DESSERT WITH BENEFITS   YIELDS 8 SERVINGS 

CREDITS TO DESSERT WITH BENEFITS

YIELDS 8 SERVINGS 

ingredients:

1 pre-made graham cracker crust

1 pint of Halo Top Vanilla

1 pint of Halo Top Pistachio

1 tablespoons key lime zest

whipped cream

key limes, sliced into wedges

directions:

  1. Let the pints of Halo Top thaw at room temperature for 30 minutes, then scoop into a large bowl.
  2. Add the key lime zest and stir together until smooth.  Scoop the mixture into the graham cracker crust.  Spread it out until smooth.
  3. Freeze for 6+ hours, or until completely firm.  Serve with whipped cream and key lime wedges!

 

S'more Sandwiches

 CREDITS TO  DESSERT WITH BENEFITS   YIELDS 16 SANDWICHES

CREDITS TO DESSERT WITH BENEFITS

YIELDS 16 SANDWICHES

ingredients:

6 sheets graham crackers

2 pints of Halo Top S’mores

 1 cup mini marshmallows

½ cup hot fudge sauce, warm

directions:

  1. Let the pints of Halo Top thaw on the counter for 15 minutes.
  2. Line a 9x5” loaf pan with parchment paper, leaving a few inches of overhang for easy removal later.
  3. Place half of the graham crackers in the loaf pan in a single layer, leaving as little space between them as possible.
  4. Scoop the softened Halo Top over the graham cracker layer.  Spread it out until smooth.
  5. Sprinkle on the mini marshmallows and gently press into the ice cream.
  6. Drizzle the hot fudge sauce over the marshmallows to create an even layer.
  7. Gently press the remaining graham crackers on top of the fudge sauce.  Freeze for 12+ hours.
  8. Lift ice cream sandwiches out of the pan.  Slice with a sharp knife.
  9. Freeze for later, or serve immediately and enjoy!

Cookies & Cream Truffles

 CREDITS TO  DESSERTS WITH BENEFITS   YIELDS 14 TRUFFLES

CREDITS TO DESSERTS WITH BENEFITS

YIELDS 14 TRUFFLES

ingredients: 

one pint Cookies & Cream Halo Top

1 cup Crushed Chocolate Sandwich Cookies 

directions:

  1. Line a cookie sheet with parchment paper.
  2. Let the pint of Halo Top thaw on the counter for 5 minutes.
  3. Use a cookie scoop to portion scoops of the Cookies & Cream Halo Top onto the cookie sheet. Freeze for 1 hour.
  4. In a bowl, add the crushed chocolate sandwich cookies.
  5. Roll the scoops of Halo Top in the crushed chocolate sandwich cookies to coat.
  6. Freeze for 1 hour, or until firm. Enjoy! 

Coconut Strawberry Cheesecake

 CREDITS TO  DESSERTS WITH BENEFITS   SERVES 10 

CREDITS TO DESSERTS WITH BENEFITS

SERVES 10 

ingredients:

Crust:

1 cup Unsweetened Shredded Coconut

3 tbs Agave Nectar

2 tbs Coconut Oil, melted

Cheesecake:

one pint Strawberry Halo Top, softened

one pint Vanilla Bean Halo Top, softened

5 Strawberries, sliced 

directions:

Crust:

  1. Preheat your oven to 350 degrees Fahrenheit and line a cupcake tin with 10 parchment paper liners.
  2. In a medium-sized bowl, stir together the shredded coconut, agave, and melted coconut oil.
  3. Spoon the mixture into the liners and press down. Bake for 10 minutes, then let cool completely.

Cheesecake:

  1. Scoop the softened Strawberry Halo Top over the cooled crust and spread it out.
  2. Scoop the softened Vanilla Bean Halo Top over the strawberry layer and spread it out.
  3. Press the strawberry slices on top.
  4. Freeze for 3 hours, or until firm. Enjoy! 

Mermaid Popsicles

 CREDITS TO  LIZ SHAW, MS, RDN, CLT   YIELDS 6 POPSICLES 

CREDITS TO LIZ SHAW, MS, RDN, CLT

YIELDS 6 POPSICLES 

ingredients:

2 pints Halo Top Ice Cream

1/3 cup milk of choice

2 tablespoons natural sprinkles

Pistachio-Lemon Popsicle

Yield: 2 popsicles

1 cup Halo Top Pistachio Ice Cream

1 cup Halo Top Lemon Cake Ice Cream

2 tablespoons milk of choice

2 teaspoons natural sprinkles

Strawberry-Cherry Popsicles

Yield: 2 popsicles

1 cup Halo Top Strawberry Ice Cream

1 cup Halo Top Black Cherry Ice Cream

2 tablespoons milk of choice

2 teaspoons natural sprinkles

Birthday Cake Popsicles

Yield: 2 popsicles

1 cup Halo Top Strawberry Ice Cream

1 cup Halo Top Birthday Cake Ice Cream

2 tablespoons milk of choice

2 teaspoons natural sprinkles

directions:

  1. To soften Halo top, set 3 of your desired flavors out on the counter for 15 minutes.
  2. In an easy pour measuring cup, place 1 cup of desired flavor of choice, 1 tablespoon of milk and 1 teaspoon of sprinkles. Mix together thoroughly until smooth, easy to pour consistency is achieved. If too thick, add a splash more of milk.
  3. In the bottom of two popsicle molds, evenly distribute the first layer. This should be about half of a standard popsicle mold.
  4. Repeat for each bottom layer of the remaining 4 molds, rinsing out the easy pour measuring cup in between.
  5. Place bottom layer immediately into the freezer, allow to set for 20 minutes. At this time, remove remaining 3 Halo Top Flavors from the freezer to soften.
  6. Repeat steps 2 and 3 above to form the top layer.
  7. Once molds are filled to capacity, immediately place tops and sticks into each popsicle.
  8. Freeze for a minimum of 8 hours for best consistency.

*Note: We recommend purchasing an extra flavor if you’re like us and continually lick the bowl during preparation to ensure you have enough to fill the popsicle molds to capacity!

Caramelita Terrine

 CREDITS TO  DESSERTS WITH BENEFITS   Serves 8

CREDITS TO DESSERTS WITH BENEFITS

Serves 8

ingredients:

1 pint Oatmeal Cookie Halo Top

¼ cup Caramel Sauce

2 tbs Rolled Oats

2 tbs Mini Dark Chocolate Chips

1 pint Sea Salt Caramel Halo Top

directions:

  1. Line an 8x5” loaf pan with parchment paper.
  2. Defrost the pint of Oatmeal Cookie Halo Top for 15 minutes, or until softened.  Scoop the ice cream into the loaf pan and spread it out.
  3. Drizzle the caramel sauce over the ice cream into an even layer.
  4. Sprinkle on the oats and chocolate chips.  Place in the freezer for 2 hours, or until firm.
  5. Defrost the pint of Sea Salt Caramel Halo Top for 15 minutes, or until softened.  Scoop the ice cream over the frozen bottom layer and spread it out.  Place in the freezer for 2 hours, or until firm.
  6. Remove the loaf pan from the freezer.  Run a knife of offset spatula around the edges of the ice cream.  Flip the ice cream terrine over onto a serving plate and slice with a sharp knife.  Enjoy!

GF Chocolate Avocado Cake

 CREDITS TO  LIZ SHAW, MS, RDN, CLT   SERVES 4-6

CREDITS TO LIZ SHAW, MS, RDN, CLT

SERVES 4-6

ingredients:

2 cups rolled old fashioned oats

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon kosher salt

3 tablespoons unsweetened cocoa powder

1 medium avocado, pureed

1 large egg (or 1/4 cup egg whites)

1 teaspoon almond extract

1 cup almond milk (or milk of choice)

1/4 cup pure maple syrup

1 pint Chocolate Halo Top

4 ounces 70% dark chocolate, chopped

directions:

  1. Preheat oven to 375*F.
  2. To a food processor (or blender), add oats and process until smooth, about 1 minute.
  3. Add in baking powder, baking soda, kosher salt and cocoa powder. Process until uniform consistency achieved, usually about 30 seconds.
  4. In a medium bowl, add pureed avocado, an egg, almond extract, almond milk, and maple syrup. Mix together with a spatula.
  5. Slowly add 1/4 cup of the oat flour mixture into the wet avocado mash. Mix together and continuing adding until all ingredients are combined.
  6. Pour batter and distribute evenly into four 3-inch round or rectangle cake pans sprayed with non-stick spray.
  7. Bake in the oven for 28 minutes, or until a wooden stick when inserted comes out clean.
  8. Let cool for 5 minutes on a wired rack.
  9. Take the Chocolate Halo Top out of the freezer to soften while cake is cooling.
  10. Add 1/2 cup serving to the top of each cake, or slather liberally on one cake and stack another cake on top. (This is great for sharing with a sweetie!)
  11. Garnish with chopped chocolate and enjoy!

Note: You can use a muffin tin sprayed with non-stick spray too. Batter should make about 9-10 muffins.

Red Velvet Snowflake Sammies

 CREDITS TO  FITTYBRITTTTY   YIELDS 6 SAMMIES

CREDITS TO FITTYBRITTTTY

YIELDS 6 SAMMIES

ingredients:

2 pints of Halo Top Red Velvet
Snowflake cookie cutter (or any cookie cutter)
Parchment paper
Baking sheets
Plenty of room in the freeze

For Sugar Cookies (makes about 2½ dozen):
2 sticks of unsalted butter (softened)
1 ½ cup powdered sugar (sifted)
2½ cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 tablespoon vanilla

For Royal Icing: 
1 pound powdered sugar
2 egg whites
Squeeze of lemon juice

directions:

Cookies:

  1. Line two baking sheets with parchment paper or silicone baking mats, set oven to 400 degrees, and set baking sheets aside.
  2. Cream together softened butter and powdered sugar together in mixer until smooth.
  3. In a separate bowl, combine the flour, baking powder, and salt.
  4. In a separate bowl, combine the egg and vanilla.
  5. Add egg and vanilla mixture into the mixer and beat for about a minute or until fully incorporated and creamy.
  6. Slowly add in the flour mixture making sure to let the flour get fully incorporated. You’ll know it’s ready when the dough slightly bounces back and isn’t sticky, if your dough is sticky add a little extra flour.
  7. Roll out dough on a well-floured surface to about a ¼ of an inch thick.
  8. Use the snowflake cookie cutter to make shapes in the dough.
  9. Transfer snowflakes to prepared baking sheets and bake for 7-8 minutes making sure they don’t get overdone!
  10. Remove and set aside to cool completely before icing.

Royal Icing:

  1. Combine ingredients into a stand mixer and mix until fully combined.
  2. Set your mixer to the max speed and let it go for about 5-7 minutes until the frosting gets to the thickness you need. Add more powdered sugar to thicken if necessary.

Ice Cream Snowflakes:

  1. Remove Halo Top Red Velvet from freezer and let it defrost enough for it to be spreadable (about 20 minutes).
  2. Line a small rectangle or square baking sheet with parchment paper.
  3. Make some room in the freezer to be able to place the baking sheet inside on a flat even surface.
  4. Once the ice cream is defrosted pour it out into the prepared baking sheet and use a spatula to break down and smooth out into even rectangle or square large enough to for the cookie cutter you are using.
  5. Place into freezer for about an hour.
  6. Remove from freezer and use the cookie cutter to make ice cream snowflakes.
  7. Place snowflakes onto parchment or foil and place back in freezer until you are ready to assemble the sammies! Make sure they are on a flat surface so they maintain their shape!
  8. Depending on the size of the cookie cutter, you might have to do this a few times to make 3 per pint.

To Assemble Sammies:

  1. Use royal frosting to decorate cookies as you please and set aside to dry.
  2. Once icing is dry, flip cookies over and add a thin layer of icing to the back of the cookie as the “glue.”
  3. Remove ice cream snowflakes from the freezer and transfer onto one of the cookies and place the other cookie on top making sure to line up the edges.
  4. Place entire cookie sammie back into the freezer to set.
  5. Let set for about 10-20 minutes, then enjoy!

Lemon Bar Cake

 CREDITS TO  LIZ SHAW, MS, RDN, CLT   YIELDS 4 CAKES

CREDITS TO LIZ SHAW, MS, RDN, CLT

YIELDS 4 CAKES

ingredients:

Option 1: Gluten Free Crust
1 cup oats
½ cup raw almonds
2 tablespoons canola oil (or oil of choice)
1 tablespoon agave (optional)

Option 2: Shortbread Crust
4.3 oz shortbread cookies
2 tablespoons margarine or butter

Filling
2 pints of Halo Top Lemon Cake
1 tablespoon crushed almonds or oats

directions:

  1. In a food processor, combine option 1 (oats, almonds, oil) or option 2 (cookies and margarine) and pulse until coarse-like consistency is formed.
  2. ine 4 ramekins with wax paper and firmly press 2 tablespoons or so of the mixture into the bottom of the dish. Freeze for 20 minutes.
  3. Remove ice cream 10 minutes before crust is ready to be used to let thaw.
  4. Use 1 cup of Halo Top Lemon Cake and slather on top of the crust.
  5. Top with crushed almonds or oats and freeze again until ready to eat.

Chocolate Chip Cookie Dough Shake

 CREDITS TO  LIZ SHAW, MS, RDN, CLT   YIELDS 4 1/2 CUPS

CREDITS TO LIZ SHAW, MS, RDN, CLT

YIELDS 4 1/2 CUPS

ingredients:

1 can (15 oz) no salt added white beans, drained and rinsed
1 tablespoon vanilla extract
¼ teaspoon kosher salt
¼ cup packed brown sugar
¼ cup stevia (or sugar of choice)
½ cup rolled old fashioned oats
¼ cup mini chocolate chips
1 pint of Halo Top Vanilla Bean

directions:

  1. In a food processor fitted with metal blade, process white beans for 1 to 2 minutes.
  2. Scrape down sides with spatula to ensure all beans are processed evenly.
  3. Add in the vanilla, salt, brown sugar and stevia. Process another minute.
  4. Pour in the oats and process until smooth, 1 minute or so. Be sure to scrape down sides with a spatula.
  5. Lastly, add in the chocolate chips. Pulse 10 to 30 seconds until combined but not processed.
  6. Remove and place on a baking sheet lined with waxed paper. Spread into a thin layer.
  7. Refrigerate for up to 30 minutes or as long as 24 hours to harden.
  8. Remove Halo Top from freezer 5 minutes prior to serving.
  9. Crumble cookie dough and place in the bottom of a large bowl.
  10. Add 1 pint of Halo Top Vanilla Bean to the bowl. Mix the cookie dough into the ice cream until evenly combined.
  11. Serve immediately and top with chocolate chips and extra cookie dough.
  12. Store remaining cookie dough in the refrigerator for up to 5 days.

Happy Birthday Pie

 Credits to  Mr Cooking Panda   YIELDS 1 PIE / 10 SERVINGS

Credits to Mr Cooking Panda

YIELDS 1 PIE / 10 SERVINGS

ingredients:

1 pint of Halo Top Birthday Cake (softened)
1 pre-made graham cracker pie crust
1 box sugar-free instant vanilla pudding mix
1 cup skim milk
2 teaspoons vanilla extract
½ cup sprinkles
Non-fat whipped cream

directions:

  1. Leave out Halo Top Birthday Cake at room temperature until it’s softened. Scoop ice cream into pie crust and evenly spread into a flat, bottom layer. Freeze for 1 hour, or until ice cream is firm.
  2. In a bowl, combine vanilla pudding mix, milk, and vanilla extract. Stir until pudding consistently forms. Add in most of the sprinkles and carefully fold into pudding.
  3. Remove pie from freezer and evenly spread pudding layer over ice cream layer. Top pudding with sprinkles and freeze for two more hours, or until pie is set.
  4. Remove pie from freezer. Top with whipped cream and more sprinkles!