br>To make the sponge cake, beat egg yolks, sugar and
an to aid when releasing cake from pan). Cut a 1
ke out ice cream to thaw until softened. (Any flavor of ice cream will
container of pineapple-coconut ice cream in the refrigerator for 30
Bake the cake according to directions in two 8\" round pans.
While
br>Spread a layer of ice cream over the cookies.
Repeat
ith parchment paper.
Divide ice cream into 3 portions. Return 2
old lime syrup in an ice cream machine, following the manufacturer's
ottom of a 8-inch round cake pan with removeable side with
he amount of ice cream necessary for this mountain cake. You will probably
des of a 9-inch round springform pan with non-stick
>Prep the ice cream:
Let the vanilla ice cream soften for
ottom of a 8 inch round springform pan with 1 1
ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer
ablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans
yer with 2 cups softened ice cream. Freeze layers for 30 to
In tube or Bundt pan, place half of cake pieces.
Let ice cream get soft.
Spoon half of ice cream over cake.
Pour half of sauce over top.
Add rest of cake and ice cream.
Let ice cream melt into cake (about 1 hour).
Refreeze overnight.
Unmold on serving dish.
Serve remaining sauce over sliced ice cream cake. Delicious!
Prepare cake according to package directions; bake
uickly spread half the strawberry ice cream evenly in pan; cover with
y 6 inches. Scoop the ice cream into a large bowl, then