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Layered Ice Cream Dessert

Southern.Crockpot's picture
Ingredients
  Gingersnap crumbs 2 Cup (32 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Chocolate fudge ice cream 1 1⁄2 Pint, slightly softened
  Mint chocolate chip ice cream 1 1⁄2 Pint, slightly softened
  Strawberry ice cream 1 1⁄2 Pint, slightly softened
  Canned dark sweet pitted cherries 33 Ounce, undrained (2 cans, 16 1/2-ounce each)
  French vanilla ice cream 1 1⁄2 Pint, slightly softened
  Pecans 3⁄4 Cup (12 tbs), coarsely chopped
Directions

MAKING
1 In a bowl, combine gingersnap crumbs and butter.
2 Into a 9-inch springform pan, press the mixture firmly
3 Place in the refrigerator and freeze until firm.
4 Spread the crumb crust with chocolate fudge ice cream.
5 Freeze until firm.
6 Spread the mint-chocolate chip ice cream over frozen ice cream.
7 Place in the refrigerator and freeze until firm.
8 Spread the strawberry ice cream over frozen ice cream.
9 Drain the cherries and pat dry.
10 Arrange the cherries over strawberry ice cream.
11 Freeze until firm.
12 Spread French vanilla ice cream over frozen cherries.
13 Sprinkle with chopped pecans on top.
14 Freeze until firm.
15 Cover tightly, and freeze overnight.
16 Remove from the freezer atleast 10 minutes before serving.
17 Carefully remove the sides of springform pan.

SERVING
18 Slice into wedges and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Interest: 
Party
Servings: 
10

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