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Peach Ice Cream Cake
Author/Submitted by:
McCall's July 1993 Happy Charring
Servings: 12
Categories:
Cakes
/
Desserts
/
Frozen Desserts
Ingredients: 2
cups
Gingersnap cookie crumbs,
approx 34 cookies
2/3
cup
Almonds,
toasted chopped
1/4
cup
Crystallized ginger,
minced
2
tablespoons
Sugar 6
tablespoons
Butter,
melted
2
pinches
Frozen yogurt,
peach
1/2
cup
Caramel topping,
prepared
1
pint
Vanilla ice cream
Raspberries
Peaches,
sliced
Directions:
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 yogurt; 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.
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