Creamy Sweet Corn-Ice Cream Cake

what you need

40

 NILLA Wafers, finely crushed (about 1-1/3 cups)

1/4

cup  butter, melted

1

qt.   (4 cups) water

1/4

cup  sugar

8

 ears corn on the cob, kernels removed (about 7 cups), divided

1

pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened

2

tsp.  vanilla

6

cups  vanilla ice cream, softened

make it

MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan.

BRING water and sugar to boil in medium saucepan. Stir in 6 cups corn; cook 5 min. Drain, reserving 3/4 cup of the cooking water. Add reserved water and corn to blender; cool 5 min., then blend until smooth. Strain; discard strained liquid.

BEAT cream cheese and vanilla in large bowl with mixer until well blended. Add ice cream; mix well. Stir in corn puree; pour over crust. Freeze 4 hours or until firm. Meanwhile, cook and stir remaining uncooked corn kernels in medium skillet on high heat 10 min. or until lightly browned. Cool completely.

RUN knife around edge of pan to loosen dessert; remove rim. Top dessert with roasted corn just before serving.

kraft kitchens tips

SIZE-WISE

You'll know it's a special occasion when you get to enjoy a serving of this delicious dessert.

SPECIAL EXTRA

Garnish with 1/2 cup fresh blueberries just before serving.

HOW TO EASILY SLICE THE FROZEN CAKE

Remove the ice cream cake from freezer about 15 min. before serving to allow it to soften slightly, making it easier to slice.