| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1 |
ga |
Coffee ice cream |
| 1 |
c |
Broken pecans |
| 2 |
tb |
Butter |
| 2 |
|
Dozen almond macaroons; crumbled |
|
|
Whipping cream; whipped |
|
|
Pecan halves |
| 1/4 |
c |
Bourbon |
INSTRUCTIONS
Let ice cream soften. Toast pecans lightly in butter. Butter two 9x9-inch
pans. Sprinkle crumbs in each pan, reserving some for topping. Mix bourbon
into ice cream. Spread half the ice cream over crumbs. Sprinkle with
toasted pecans. Spread remaining ice cream over pecans & sprinkle with
remaining crumbs. Freeze. Cut into squares to serve & top each serving with
whipped cream & a pecan half. (Very good. A different dessert.)
NELDA DOZIER
MARIANNA, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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