Layered Ice Cream Dessert
|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|
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.
18 Slice into wedges and serve at once.
Calories 619 Calories from Fat 278
% Daily Value*
Total Fat 33 g50%
Saturated Fat 14.9 g74.6%
Trans Fat 0.1 g
Cholesterol 76.9 mg25.6%
Sodium 161.7 mg6.7%
Total Carbohydrates 81 g26.8%
Dietary Fiber 5 g19.9%
Sugars 64.3 g
Protein 10 g19.1%
Vitamin A 13.6% Vitamin C 6.9%
Calcium 11.8% Iron 11%
*Based on a 2000 Calorie diet