Peach ice cream cake

Yield: 12 Servings

Measure Ingredient
\N \N Nonstick cooking spray
2 cups Gingersnap crumbs 34 cookies
⅔ cup Almonds; toasted chopped
¼ cup Crystallized ginger; minced
2 tablespoons Sugar
6 tablespoons Butter; melted
2 pints Peach frozen yogurt
½ cup Caramel sauce; prepared
1 pint Vanilla ice cream
\N \N Raspberries
\N \N Peaches; sliced
378 xes Calories
6 xes G. protein
49 xes G carbohydrate
17 xes G fat
35 xes Mg cholesterol
265 xes Mg sodium


1. With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap. In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yohurt in half lengthwise through container; peel off wraper. Cut each half crosswise into six pieces. Quickly arrange pieces in one layer over crumbs, cutting as necessary. Pour all the caramel sauce over yohurt; freeze 1 hour. On top, layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs.

Cover; freeze overnight.

2. To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.

From: McCall's July 1993 Happy Charring ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 07-27-93 (09:48) Number: 58528 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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