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“This is a recipe from a Pillsbury holiday baking book. I really like the looks of this, It is very pretty in the serving glass. I haven't made it yet. I was thinking of substituting chocolate ice cream for the coffee ice cream b/c we are not coffee lovers. It probably wouldn't be tiramisu then though. I guess I could call it Neopolitian Ice cream squares! LOL!!! This takes a while b/c of the freezing, so plan ahead.”
6hrs 30mins

Ingredients Nutrition

  • 1 quart coffee ice cream
  • 22 cream filled chocolate sandwich style cookies (like Oreos)
  • 14 cup butter, melted
  • 1 quart cherry ice cream
  • 1 (8 ounce) conatiner mascarpone cheese
  • 14 cup light rum or 1 teaspoon rum extract
  • 2 cups Cool Whip, thawed
  • chocolate wafer cookie, for garnish if desired


  1. Put coffee ice cream in refrigerator for 15-20 minutes to soften slightly.
  2. Mix together cookie crumbs and melted butter.
  3. Press evenly into bottom only of ungreased 13x9 pan.
  4. Remove coffee ice cream from container and put into large bowl.
  5. Stir with a wooden spoon until softened.
  6. Spoon and carefully spread over cookie crumb crust in pan.
  7. Freeze until firm, about 1 hour.
  8. Place cherry ice cream in refrigerator for 15-20 minutes to soften slightly.
  9. Remove cherry ice cream from container and put into large bowl.
  10. Stir with wooden spoon until softened.
  11. Spoon and spread over coffee ice cream. Use the back of the spoon to smooth the surface.
  12. Freeze until firm, about 1 hour.
  13. In medium bowl, beat mascarpone cheese on medium speed 1-2 minutes or until light and fluffy.
  14. Beat in rum or rum extract on low speed until well blended.
  15. With rubber spatula, fold in Cool Whip.
  16. Spread evenly over ice cream.
  17. Cover and freeze at least 3 hours or up to 1 week.
  19. Break chocolate wafer cookies in to pieces.
  20. Sprinkle with powdered sugar.
  21. Put 2 or 3 pieces of cookie on each serving.

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