Citrus Vanilla Freeze (GF)

Chill out!

Hot summer days call for a dip in the pool and inviting family and friends for a cookout. Instead of heating up the oven to bake a dessert, consider something cooler –frozen desserts. In the heat of summer, these chilly delights are favorites that hit the spot.

Citrus Vanilla Freeze (GF)

Recipe from Betty Crocker.
Course Dessert
Servings 15


  • 1 box Betty Crocker Gluten Free yellow cake mix
  • 1/2 cup Pecans finely chopped
  • 3/4 cup butter softened
  • 1 quart vanilla ice cream softened slightly
  • 1 quart citrus sherbet softened slightly
  • 1 cup Cool Whip
  • 1/4 cup Pecans chopped


  • Preheat oven to 350 F.
  • Line 13x9” pan with foil leaving one-inch overhanging on two opposite sides.
  • In a medium bowl, stir together cake mix and pecans.
  • With a pastry blender or fork, cut in butter until mixture is crumbly.
  • Lightly press in bottom of foil-lined pan.
  • Bake 15 to 20 minutes or until set and just beginning to brown. Let cool completely.
  • In large bowl, fold sherbet into ice cream just until partially blended for marbled design. Spoon and spread over cooled crust.
  • Cover; freeze until firm, at least 4 hours.
  • Using foil handles, remove dessert from pan to cutting board 10 minutes before serving. Peel back foil and cut into 15 pieces.
  • Top each piece with Cool Whip and sprinkle with pecans.


Nutrition information: 226 calories; 16.6g fat; 94mg sodium; 19.4g carbohydrates; 1.4g protein.