0 minutes.
Set the peppermint ice cream out to soften for about
ntil slightly frozen.
Spread ice cream in an 8-inch round
br>Carefully spread softened ice cream (Mary's recipe says to cut in
ompletely.
PREPARE ICE CREAM FILLING:
Spread softened vanilla ice cream over bottom
Combine peppermint ice cream and Cool Whip.
Spoon into graham cracker pie crust.
Sprinkle with peppermint candy. Freeze until firm.
Garnish with peppermint candy, if desired.
f ice cream. Using a large knife, CUT directly through the ice cream to
or 30 minutes.
Spoon ice cream over crust.
Freeze for
Split cake horizontally into four equal layers.
Place bottom cake layer on a serving plate; spread top of layer with half of chocolate-mint ice cream to within 1/2-inch from edge.
Top with second cake layer; cover and freeze 45 minutes or until firm. Spread second cake layer with pink peppermint ice cream.
Add third cake layer; cover and freeze 45 minutes or until firm.
Spread third cake layer with remaining chocolate-mint ice cream, and top with remaining cake layer; freeze until firm.
Mix the crackers, nuts and melted butter together and pat on bottom of 9 x 13-inch pan.
Beat pudding with milk.
Fold in ice cream.
Freeze.
Top with Cool Whip.
Crush peppermint candy and spread on top.
Soften ice cream on counter until \"workable\" (soft
Let ice cream soften for a few minutes without melting.
Scoop into pie crust.
Wrap and freeze until ready to serve.
Serve slices with warmed hot fudge sauce.
Let ice cream thaw while making crust.
Melt German chocolate with butter the size of a walnut.
Add Rice Krispies and mix well. Press in pie pan.
Put in freezer for a few minutes.
Add softened ice cream and freeze.
Combine melted oleo, sugar and graham crackers.
Press in a 9 x 13-inch pan.
Melt together oleo and chocolate.
Beat in eggs and powdered sugar.
Put over first layer and freeze two hours. Spread ice cream on second layer and refreeze.
Spread on Cool Whip and garnish with chocolate shavings.
Refreeze.
Place softened ice cream into the crust.
Let freeze hard. To serve, top each slice with whipped topping and chocolate syrup.
Combine crushed cookies with 1/3 cup melted butter.
Press into a 13 x 9 x 2-inch pan.
Spread with softened ice cream. Cover and freeze.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
br>Layer the slightly softened ice cream in the pie shell.
reeze.
For Glaze, bring cream and corn syrup to boil
Cut cake 4 layers.
Chop patties and nuts.
Soften ice cream slightly.
Stir candy, nuts and extract.
Spread thick layer of ice cream mixture between cake layers and rebuild the cake.
Cover top with ice cream mixture.
Keep in freezer, no thawing necessary.
Combine chocolate wafer crumbs and butter in small bowl; mix well.
Press over bottom and up side of 9-inch pie plate.
Combine ice cream and whipped topping in bowl; mix until smooth.
Spoon into pie shell.
Sprinkle with crushed candy.
Freeze until firm. Garnish with additional crushed peppermint candy, if desired. Yield:
6 servings.