Frozen Venetian Parfait
|Marshmallow cream||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Pint, softened|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Chopped candied cherries||2 Tablespoon (Red Cherries)|
|Grated orange peel||1 Teaspoon|
Line a 3 cup mixing bowl with foil, allowing an overhang of 1 inch.
Combine marshmallow cream with water in a medium size bowl; stir until well blended; beat in ice cream; stir in almonds, cherries and orange peel.
Spoon into lined bowl; cover.
Freeze overnight or until firm.
To unmold: Invert bowl on serving plate; pull out parfait by foil overhang; peel off foil.
Decorate with can died cherry halves, if you wish.