Peach Ice Cream Cake

12 Servings

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Peach Ice Cream Cake Ingredients

Nonstick cooking spray	Raspberries
2 c Gingersnap crumbs	Peaches; sliced
2/3 c Almonds; toasted chopped	NUTRITIONAL INFORMATION/SERV
1/4 c Crystallized ginger; minced	378 x Calories
2 tb Sugar	6 x G. protein
6 tb Butter; melted	49 x G carbohydrate
2 pt Peach frozen yogurt	17 x G fat
1/2 c Caramel sauce; prepared	35 x Mg cholesterol
1 pt Vanilla ice cream	265 x Mg sodium

Instructions for Peach Ice Cream Cake

1. With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap. In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yohurt in half lengthwise through container; peel off wraper. Cut each half crosswise into six pieces. Quickly arrange pieces in one layer over crumbs, cutting as necessary. Pour all the caramel sauce over yohurt; freeze 1 hour. On top, layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight. 2. To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits. From: McCalls July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 07-27-93 (09:48) Number: 58528 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized