reamed mixture alternately with sour cream. Transfer to prepared pan and
Crush Oreos and reserve a cup of crumbs for top of cake and put the rest of the crumbs in the bottom of a 9 x 13-inch pan. Layer the vanilla ice cream or ice milk (softened). Next, pour the caramel topping and the chocolate topping followed by the roasted peanuts. Then smooth on the container of Cool Whip. Put it in the freezer.
Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup
s dissolved. Stir in heavy cream, leftover juice from the berry
For Ice Cream:
Melt the 2 oz.<
nd whisk in the light cream. The peanut butter mixture will
CLASSIC ICE CREAM: To the fruit cocktail,
ansfer the mixture to an ice cream maker and freeze following the
br>Carefully spread softened ice cream (Mary's recipe says to cut in
an.
Spread the chocolate ice cream into an even layer in
et.
Make the berry ice cream: Spoon ice cream into a large bowl
hopped. Immediately fold through ice cream. Return ice cream to freezer until required.
he heavy cream and cream cheese (Do not use the cream cheese fat
Place frozen berries in a food processor and blend to a thick puree. Swirl berry puree through ice cream. Spoon ice cream into six 3/4-cup metal cups, filling to within 1/4 inch of top. Freeze for 1 hour, until firm.
Meanwhile, combine crushed graham crackers, ground almonds, cream and butter in a medium bowl. Lightly press crumb mixture over ice cream to fill metal cups. Freeze until firm.
To serve, run a small metal spatula around edge of cups. Invert cups onto plates. Top with fresh raspberries, if desired.
Soften the pistachio ice cream just enough to be able to work with it (it shouldn't be melted).
Fold in avocado cubes.
Refreeze.
Mix all in ice cream maker and freeze according to manufacture's instructions.
To make in loaf pan omit half and half. In bowl combine sweetened milk and vanilla. Fold in 2 cups whipping cream whipped. Do not use non dairy whipped topping.
Pour into 9x5 loaf pan or 2 quart container. Cover.
Freeze 6 hours or till firm.
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Preheat oven to 325\u00b0.
In large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended.
Blend in melted butter.
Stir in chocolate morsels and walnuts.
Pour into pie shell.
Bake for 1 hour.
Remove from oven.
Serve warm with whipped cream or ice cream.
(This recipe may be doubled.
Bake 2 pies, freeze one for later use.)
eanwhile, to make ganache, heat cream in a saucepan until it
he ganache, place the chocolate, cream and vanilla in a small