For caramel sauce, heat cream. Add espresso and 1/2
Place caramel ice cream topping into a microwave-safe
edium speed for 4 minutes.
aking sheet with parchment paper. For the cookie dough, melt the
br>Cook's Note: The recipe for Chocolate Fudge Chunks will make
In a large saucepan over medium heat, combine butter and sugar. Stir in rice cereal, 1 cup at a time; remove from heat.
Press 1/2 of crispy mixture in the bottom of a 9x13 inch pan. Slice off sections of ice cream, and spread entire half gallon in an even layer over crispy mixture. Top with remaining crispy mixture. Drizzle caramel topping over dessert. Freeze for at least 1 hour.
Mix flour, oats, brown sugar, pecans and margarine.
Spread on cookie sheet and bake 15 minutes at 400\u00b0.
Crumble while still hot and let cool.
Sprinkle half of crumbs on 9 x 13 x 2-inch dish. Drizzle 1/2 of caramel topping over this.
Spread the vanilla ice cream (softened) over this.
Crumble remaining crumbs on top and drizzle remaining caramel topping over this.
Store in freezer covered (will keep for 2 weeks or more).
Line frozen ice cream bar sandwiches into the bottom of a 9x12-in pan (cut to fit).
Cover with cool whip.
Use half the container.
Pour fudge topping over cool whip.
Line another layer of ice cream bar sandwiches.
Cover with the rest of the cool whip. Top with caramel ice cream topping.
Sprinkle with peanuts. Refrigerate.
Melt 1 stick butter.
Crush 1 package Oreos (save some out). Pour butter over cookies in bowl and mix.
Press mixture into 9 x 13-inch pan.
Slice carton of ice cream and layer over cookie dough.
Pour 1 jar caramel ice cream topping over ice cream.
Top with Cool Whip and garnish with leftover Oreos.
Press this on a cookie sheet and bake 15 minutes at 400\u00b0. Crumble while warm.
Put 1/2 crumb mixture in a 9 x 13 x 2-inch cake pan.
Drizzle 1/2 jar of caramel ice cream topping over top. Spread 1/2 gallon vanilla ice cream that is softened slightly. Put remaining crumb mixture over ice cream.
Drizzle remaining caramel topping over crumbs.
Freeze until ready to serve.
Best done 24 hours ahead.
For the ice cream:
Whisk the cornflour, egg
tirring often, then simmer for 1-2 minutes.
Pour
Wash, hull and chop strawberries.
(You may use 2 cans of frozen strawberries instead; omit sugar if you do.)
If not, combine sugar with fresh strawberries in medium size bowl.
Cover and chill for 3 hours.
Combine freezing mix and milk; stir until freezing mix is dissolved.
Stir in strawberries.
Pour mixture into freezing container of home ice cream maker.
Stir in cream. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
Yields 2 quarts.
o form crust.
Bake for 15-20 minutes or until
n the coffee granules; beat for a further minute. There will
rocessing according to your ice-cream maker specifications or preferred
n a wire rack for 10 minutes. Invert pans
Prepare cake.
Cool completely.
Beat together caramel ice cream topping and butter in a large mixing bowl until smooth. Gradually add powdered sugar, vanilla and pecans, beating until frosting is creamy and spreadable.
Spread frosting between layers and on top and sides.
Store in refrigerator until ready to serve. Let cake stand at room temperature for approximately 30 minutes for easier cutting.
x13-inch pan with 12 ice cream sandwiches.
Open the jar
For streusel, combine the brown sugar