1/2 (8 ounce) package cream cheese, softened
2/3 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1/4 cup nonfat milk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 (8 ounce) container frozen whipped topping, thawed and drained
40 dried pretzels
1 tablespoon fruit arrangement food
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan or large non-stick ceramic bowl.
Place cream cheese, sugar and butter in a medium bowl and stir until smooth. Add gelatin; mix for 1 minute.
Separate dough; divide into two even portions. On a lightly floured surface, roll each portion into a circle 4 1/2 inches in diameter. Starting at the outermost tight circle, drag the whole thing up the center of a circle 3 inches from the sides, and turn it over. If necessary, twist the dough to make it square. Slice rounds thinly.
Bake 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out sticky. Cool, stir in the ice cream.
In a small bowl, whisk together milk, tarter and cinnamon until smooth. Combine frosting with the whipped topping. Spread on top of cooled cake, and set aside. Frost top and sides with fruit, and place frosting over the sides of the cake. Decorate with chocolate finger bars.
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