INGREDIENTS

INSTRUCTIONS

From: IND_STU_CIANO <LCIANO@aurora.liunet.edu>  Date: Wed, 14 Aug 1996
16:52:09 +0200 (IST) My cousin just gave a  birthday party for her
5-year-old daughter and handmade the cake.  It  went over fabulously
with the under-six set, and it's so nice and  refreshing in this hot
weather I can't see anyone not liking it. It's  surprisingly easy to
make, too. Please excuse the lack of "exact"  measurements, as we tend
to do things with a pinch of this and a  handful of that in my family,
but I tried to include exact amounts  where known.  Spray a deep
springform pan (the type you'd use for making a  cheesecake) with Pam.
Crush the chocolate cookies and make a layer  on the bottom of the pan.
Pack the ice-cream in on top of the  cookies. (It can be a bit tricky
to do this without lifting out all  the cookies, so I suggest slicing
some of the ice-cream first and  laying the slices over the cookies.
Then pack the remaining ice-cream  in on top of the layers.) Spoon the
fudge topping onto the ice-cream  in large globs, then spread with a
warm knife to form an even layer.  Decorate the top of the cake with
the candies and/or fruit.  Freeze  for several hours until everything
is well set.  While certainly not low-cal, it's a nice LF treat and
cheaper than  buying a FF cake from a specialty ice-cream store!
fatfree digest V96 #225  From the Fatfree Vegetarian recipe list.
Downloaded from Glen's MM  Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 373
Calories From Fat: 187
Total Fat: 21.3g
Cholesterol: 80mg
Sodium: 106.7mg
Potassium: 0mg
Carbohydrates: 42.7g
Fiber: 0g
Sugar: 0g
Protein: 5.3g