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PEACH ICE CREAM CAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
2 c Gingersnap crumbs
-34 cookies
2/3 c Almonds -- toasted chopped
1/4 c Crystallized ginger -- minced
2 tb Sugar
6 tb Butter -- melted
2 pt Peach frozen yogurt
1/2 c Caramel sauce -- prepared
1 pt Vanilla ice cream
Raspberries
Peaches -- sliced
-----NUTRITIONAL INFORMATION/SERV-----
378 x Calories
6 x G. protein
49 x G carbohydrate
17 x G fat
35 x Mg cholesterol
265 x 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 V2.2 * Origin: "LaRK's" Place (1:343/26.3)
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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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