Yield: 10 Servings
|1 pack||Brownie mix; (22.5 ounces)|
|1 quart||Chocolate ice cream; softened|
|1 \N||Container frozen whipped topping (12 ounces); thawed|
|1 teaspoon||Yellow food coloring|
|1 \N||3-inch round sugar cookie|
|¼ cup||Candy-coated chocolate candies|
Preheat the oven to 350°. Mix the brownie batter according to package directions. Pour the batter into an 8 inch square baking pan that has been lined with aluminum foil and coated with nonstick baking spray. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely, then spread the ice cream evenly over the top, covering the brownies completely. Cover and freeze for at least 4 hours, until firm. Invert the pan onto a cutting board, so that the ice cream is on the bottom, and remove the pan and foil. Slice the brownie diagonally in half to form two triangles. Place the pointed ends of the 2 triangles together on a serving plate to form a bow tie. In a medium sized bowl, combine the whipped topping and food color, stirring until uniform in color. Frost the bow tie with the whipped topping. Place the cookie in the center of the tie and decorate the bow tie with the chocolate candies to make polka dots. Cover the cake loosely and freeze for at least 2 hours before serving.
Note: This "tie", like any of Dad's, can be decorated with stripes, polka dots, or even a paisley pattern. Let your creativity shine.
This recipe comes from; Mr. Food® Cool Cravings ISBN 0-688-14579-5 Published in 1997
Recipe by: Mr.Food® (Art Ginsburg) Cool Cravings Posted to recipelu-digest Volume 01 Number 561 by PLK1028 <PLK1028@...> on Jan 19, 1998