Frozen holiday pudding

Yield: 12 Servings

Measure Ingredient
1 pint Pistachio ice cream
1 pint Strawberry ice cream
1 pint Vanilla ice cream
1 pint Coffee ice cream
Purchased pound cake; or make your own
Kirsch
Creme de cacao
Cointreau®
Brandy

Note: You can use any combination of ice creams and liqueurs you like best.

Cut the cake in ¼-inch slices to fit a loaf pan. Soak each slice in a different liqueur. Pack a thin layer of pistachio ice cream in the bottom of the pan, then place a piece of the soaked cake. Alternate the ice cream and slices of cake until the pan is full, the ice cream layer on top.

Return to the freezer for at least two full days. Slice and serve on chilled plates. Neither the cake nor the ice cream should be more than ¼ inch thick, and the more layers of each you have, the better the pudding.

You can make it without the liqueurs and have good results, too.

Recipe by: Helen Corbitt's Potluck Cookbook Posted to MC-Recipe Digest V1 #873 by "Crane Walden <cranew@...>" <cranew@...> on Oct 28, 1997

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