Peach Ice Cream Cake
Ingredients
Nonstick cooking spray
2 cup (34 cookies)s gingersnap crumbs
2/3 cup almonds, toasted and chopped
1/4 cup crystallized ginger, minced
2 tablespoons sugar
6 tablespoons butter, melted
2 pints peach frozen yogurt
1/2 cup caramel sauce, prepared
1 pint vanilla ice cream
Peaches, sliced
Preparation
1
With cooking spray, grease 9 x 5 x 3 loaf pan; line with plastic wrap.
2
In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yogurt in half lengthwise through container; peel off wrapper. 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.
3
On top, layer crumbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight.
4
To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.
Tools
.
Yield:
12.0 servings
Added:
Saturday, February 27, 2010 - 2:46am
