Ice Cream Flag Cake

Preparation:  15 min. Cooking: 0 min. Total: 15 min.
Recipe photo
  • 3 Quart Breyers vanilla ice cream , or chocolate ice cream
  • 4 Cup assorted fresh fruit , sliced
  • 2 Cup light frozen whipped topping , partially thawed
  • 2 Cup blueberries , use 50 for top
  • 4 Cup raspberries or strawberries , sliced
With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each lengthwise into 4 slices.

Into 9x13 inch baking dish, arrange 4 ice cream slices, pressing to form an even layer. Top with assorted fruit, then remaining 4 ice cream slices, pressing to form an even layer. Cover and freeze at least 2 hours or until ready to serve.

Just before serving, top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry "stripes".
Calories
210 Cal
Fat
8.3 g
Carbs
31 g
Protein
3.4 g
Fiber
2.9 g
Sugar
18 g
Cholesterol
29 mg
Sodium
59 mg


Nutrients

Fiber     2.9 g
Fat     8.3 g
Sugar     18 g
Carbs     31 g
Protein     3.4 g
Calories     210 Cal

Fats

Fat, Poly     0.4 g
Fat, Mono     2 g
Fat, Sat     5.2 g
Fat, Trans     0 g
Fat, Percent     37 %

Vitamins

Vitamin, K     4.4 mcg     3.6 %
Vitamin, A     430 IU     14 %
Vitamin, B12     0.3 mcg     11 %
Niacin     0.4 mg     2.6 %
Riboflavin     0.2 mg     15 %
Vitamin, C     38 mg     42 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     3.8 %
Vitamin, E     0.5 mg     3.2 %
Panto, Acid     0.5 mg     10 %
Choline     20 mg     3.7 %
Thiamin     0 mg     3.9 %

Minerals

Calcium     98 mcg     9.8 %
Phosphorus     86 mg     12 %
Magnesium     17 mg     4.1 %
Copper     0.1 mcg     6.2 %
Fluoride     10 mcg     250 %
Zinc     0.6 mg     5.3 %
Cholesterol     29 mg     0.2 %
Sodium     59 mg     3.9 %
Selenium     1.4 mcg     2.5 %
Manganese     0.2 mg     3 %
Potassium     230 mg     5 %
Iron     0.4 mg     4.5 %