Peach ice cream cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| Raspberries | ||
| 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 |
Directions
NUTRITIONAL INFORMATION/SERV
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