efrigerator for 2 hours.
Ice cream: Combine ice cream and cinnamon well.
br>Stir together flour, soda, cream of tartar and salt.
/2 gallon of vanilla ice cream. Slice the ice cream into pieces and layer
Roll out crackers with a rolling pin on a sheet of Reynold's Wrap, then mix by hand with softened margarine.
Save 3/4 cup for dessert topping.
Spread in bottom of cake pan and pat down.
Mix together ice cream, vanilla pudding and milk, then layer it in pan on top of crackers.
Mix Dream Whip and spread on top of pudding mixture.
Sprinkle the leftover 3/4 cup crackers on the top and enjoy!
Mix together crushed vanilla wafers, 3/4 can chocolate syrup. Butter sides of 9 x 13-inch Pyrex.
Press cookie mixture in pan with hands (wet hands).
Pour softened ice cream over cookie mixture.
Spread Cool Whip on top.
Freeze overnight.
Decorate top with left over chocolate syrup and nuts.
Serves 12 to 16.
Slice cake horizontally into 2 layers.
In bowl, combine ice cream and frozen lemonade.
Swirl gently.
Spread 1/2 of ice cream mix on bottom cake layer.
Place second cake layer on top of ice cream.
Top with remaining ice cream.
Freeze 30 minutes.
Garnish with strawberries and mint, if desired.
Calories 258 per serving, 10 gr fat.
Add margarine to crackers.
Put in Pyrex dish or Tupperware container.
Beat ice cream and instant pudding mix.
Bowl will be cold and have crystals on it When pudding is all mixed in ice cream, pour over cracker crumb mix.
Cover top of ice cream mixture with 1 tub of cool whip and put in refrigerator.
Chill.
It's actually ready to eat.
he edge to get the ice cream out in one piece. You
Crush crackers and mix with melted oleo, mix in nuts and set aside 1 cup of mixture to go on top.
Add milk and pudding mix with ice cream and whip with mixer until well mixed.
Pour in crust and spread Cool Whip over ice cream mixture after you get it in pan.
Sprinkle with remainder of mixture.
Refrigerate overnight.
Stir together and press into a 13 x 9-inch pan the crushed cookies and margarine. Spread over crust the ice cream and salted peanuts.
(May use Schwans vanilla or chip and mint flavors). Freeze.
Make a graham cracker crust and bake 10 minutes at 350\u00b0.
Melt quart of ice cream.
Mix together the rest of the ingredients. Freeze 24 hours.
Serve frozen.
Melt butter in 3-quart pan.
Remove from heat.
Add ice cream, then eggs, flour, sugar, baking powder, salt and graham cracker crumbs.
Mix until smooth.
Pour into greased 13 x 9-inch pan. Bake at 350\u00b0 for 30 to 35 minutes.
Mix sour cream and caramel topping and pour over warm cake.
Top with nuts.
Cut into squares.
Mix the first 3 ingredients together and reserve 3 tablespoons for topping.
Press remaining mixture in the bottom of a 9 x 13-inch pan.
Set aside.
Mix ice cream, pudding and milk.
Beat until smooth, then pour into cracker crumb shell.
Chill 1 hour. Spread Cool Whip on top.
Sprinkle with remaining cracker mixture reserved from crust.
Serves 12.
Mix pudding and milk, add ice cream.
Put in cold baked pie crust.
Put Oreos in a plastic bag and crush into crumbs with a rolling pin.
Spread half the Oreo crumbs in a 13 x 9-inch cake pan.
Spread softened ice cream over Oreo crumbs.
Top with remaining Oreo crumbs.
Chill until set.
Before freezing, you can drizzle with chocolate syrup.
When serving, you can offer choices of hot fudge, whipped cream, cherries, nuts - the gooier the better!
Use tall glasses.
Put several tablespoons of ice cream (vanilla or your choice) into glasses.
Pour Coke over ice cream. Stir slowly, then enjoy.
Crumble Oreos with butter.
Hold out 2 cups, place rest on bottom of pan.
Spread soft ice cream on top; freeze about 20 minutes.
Put hot fudge on top of ice cream and top with Cool Whip.
Cover with 2 cups of the crushed Oreos.
Keep in freezer.
Break cookies in bottom of a 13 x 9-inch pan.
Layer ice cream about 1/2-inch or until you use all the ice cream.
Then layer Cool Whip.
Sprinkle chocolate syrup over the top.
Then decorate with cherries.
Place in freezer until ready to serve.
Combine Ritz crackers and oleo.
Save 3/4 cup crumbs.
Place remaining crumb mixture in 9 x 13-inch pan.
Combine milk and pudding and beat for 2 minutes.
Add ice cream to pudding.
Pour over crackers.
Spread Cool Whip over top.
Sprinkle crumbs over top.
Place in refrigerator or freeze.