Try this Fudge Walnut Ice Cream Cake recipe, or contribute your own.
Suggest a better descriptionLet ice cream stand at room temperature about 10 minutes to soften. Line the bottom and sides of 9 x 3" springform pan with wax paper. Line bottom and side with ladyfinger halves, split sides up. Stir ice cream with spoon until spreading consistency. Spoon and spread into ladyfinger-lined pan. Working quickly spoon and spread fudge topping over ice cream. Spoon and spread whipped topping over ladyfingers. Cover and freeze several hours or overnight. Top with walnut topping. Remove side of pan just before serving. Makes 10-12 servings From The Cookie Ladys Files Posted to MM-Recipes Digest V4 #2 by Stu
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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