Bombe Dessert - cooking recipe

Ingredients

1/2 gal. butter pecan ice cream
1/2 lb. cake, sliced
1/2 stick butter
1 medium-size can crushed pineapple
Quaker Oats natural cereal (without raisins)
Amaretto liqueur

Preparation

Remove ice cream from the freezer to soften.
Preheat conventional oven to 325\u00b0.
Place the sliced pound cake on ungreased cookie sheet.
Dot with butter and bake until the butter is melted.
Remove from oven and sprinkle generously with Amaretto while it is still warm.
Arrange in serving bowl.
Add the softened butter pecan ice cream to cover the pound cake.
Add the can of crushed
pineapple, with or without liquid, depending on your choice.
Sprinkle the cereal with a heavy hand and serve immediately.
Serves 4.