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CREATE-A-SUNDAE
"Ice cream and cookies are layered in a fluted tube pan and topped with your favorite sundae topping - great for a group."
1 (8 1/2 oz. pkg.) (about 36) chocolate wafer cookies, crushed (2 cups) 1/2 cup margarine or butter, melted 1 quart (4 cups) strawberry or cherry nut ice cream 1 quart (4 cups) chocolate ice cream 1 quart (4 cups) green peppermint ice cream FOR SERVING: Sliced bananas Sliced strawberries Assorted ice cream toppings, such as chocolate, butterscotch, and strawberry Whipped cream or topping Toasted coconut, if desired Chopped nuts Maraschino cherries
Combine crushed cookies and melted margarine.
Soften strawberry ice cream; spoon evenly into 12-cup fluted tube pan. Sprinkle with half of crumb mixture; freeze until firm.
Soften chocolate ice cream; spoon evenly over crumb layer. Sprinkle with remaining crumbs; freeze until firm.
Soften peppermint ice cream: spoon evenly over crumb layer. Freeze until firm.
TO SERVE: Let stand at room temperature about 10 minutes; unrnold onto serving plate. Slice; serve with fruit, toppings and garnishes.
Makes 12 to 14 servings From: Recipelink.com Source: Recipe booklet: Fresh and Frosty, Pillsbury Classics Cookbook No. 54, 1985
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