|
Home
|
Ideas
|
History |
Recipe
Information |
Facts |
Search |
Contact
Us |
Order |
| Fudge
Walnut Ice Cream Cake |
| 1
quart any flavor ice cream
2 packages (3 oz. each)
ladyfingers
3/4 cup hot fudge topping, room
temperature
1 container (8 oz.) frozen
chocolate whipped topping, thawed
1 jar (5 oz.) walnut dessert topping |
| Let
ice cream stand at room temperature about 10 minutes to soften.
Meanwhile, line bottom and side of
9 x 3-inch springform pan with ladyfinger halves, split sides up. Stir
ice cream with spoon until of spreading consistency. Spoon and spread
into ladyfinger-lined pan. Working quickly, spoon and spread fudge
topping over ice cream. Top with additional ladyfinger halves, split
sides down. 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.
10 to 12 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
