You Can Have Your Ice Cream and Eat it Too!!!

Cheese Cake | Strawberry Ice Cream Pie | Peach Souffle

New York Vanilla Cheese Cake with Fruit Topping

* 1 - 9" graham cracker pie crust
* 3 cups Stroh's Fat-Free New York Vanilla Ice Cream
* 1 - 8 oz. package Philly Fat-Free Cream Cheese
* 1 tbs. lemon juice
* 1 12 oz. package frozen strawberries
* 1 cup sliced, fresh strawberries
* 1 cup blueberries
* 1 kiwi peeled and sliced

Mix ice cream, cream cheese and lemon juice in a large bowl. Pour into pie crust. Freeze for 1 hour. Thaw frozen strawberries and puree in a blender. Reserve 1 cup and pour over ice cream. Return pie to freezer for 20 minutes or until puree is slightly frozen. Remove pie from freezer. Arrange sliced kiwi in center extending outward. Follow with blueberries and finally strawberries. Place a few whole or sliced strawberries in center. Serves 8.

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Frozen Strawberry Ice Cream Pie

This crustless pie is wonderful...you won't even miss the crust!

* 16 oz. Stroh's Fat-Free Strawberry & Cream Ice Cream
* 8 oz. frozen whipped topping, lightly thawed
* 1 - 10 oz. package frozen strawberries, thawed

In medium bowl, fold strawberries, ice cream, and whipped topping. Pour into glass, 9 inch pie plate. Freeze several hours and remove 15 minutes before serving. Top each individual piece with fresh strawberries for a decorated look.

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Peach Souffle

* 1 quart Stroh's Fat-Free Vanilla Ice Cream
* 6 oz. box peach flavored Jell-O
* 2 cups hot water
* 1 small can lite peaches, drained

Dissolve Jell-O in hot water, add Stroh's Fat-Free Ice Cream, until dissolved. Add peaches (cut into small pieces). Pour mixture into mold and refrigerate.

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3 grams fat, 1 gram fiber