Layered Ice Cream Dessert Recipe
Summary
Ingredients
2 cups gingersnap crumbs
1/3 cup butter or margarine, melted
11/2 pints chocolate fudge ice cream slightly softened
11/2 pints mint-chocolate chip ice cream slightly softened
11/2 pints strawberry ice cream, slightly softened
2(16 1/2-ounce) cans dark sweet pitted cherries, undrained
11/2 pints French vanilla ice cream, slightly softened
3/4 cup coarsely chopped pecans
Directions
Combine gingersnap crumbs and butter.
Press mixture firmly into a 9-inch spring form pan.
Freeze until firm.
Spread chocolate fudge ice cream over crumb crust; freeze until firm.
Spread mint-chocolate chip ice cream over frozen ice cream; freeze until firm.
Spread strawberry ice cream over frozen ice cream.
Drain cherries and pat dry; arrange cherries over strawberry ice cream; freeze until firm.
Spread French vanilla ice cream over frozen cherries.
Sprinkle chopped pecans on top; freeze until firm.
Cover tightly, and freeze overnight.
Remove from freezer 10 minutes before serving; remove sides of spring form pan, and slice into wedges.
Press mixture firmly into a 9-inch spring form pan.
Freeze until firm.
Spread chocolate fudge ice cream over crumb crust; freeze until firm.
Spread mint-chocolate chip ice cream over frozen ice cream; freeze until firm.
Spread strawberry ice cream over frozen ice cream.
Drain cherries and pat dry; arrange cherries over strawberry ice cream; freeze until firm.
Spread French vanilla ice cream over frozen cherries.
Sprinkle chopped pecans on top; freeze until firm.
Cover tightly, and freeze overnight.
Remove from freezer 10 minutes before serving; remove sides of spring form pan, and slice into wedges.
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