The day the cake is produced must be used to consume it because of its vibrant colors. for children.
| Prep Time: | 15 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 10 |
| Yield: | 1 8-inch cake |
Ingredients
- 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 8×8-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.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 524 mg |
| Sugars | 42 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |