Name: Holiday Ice Cream Cake
Ingredients: 8 oz Semisweet chocolate, coarsely chopped; 3/4 c Whipping cream; 2 tb Corn syrup; 3 Containers (each 1 quart) ice cream; 9 Candy bars (50g); 16 Chocolate sandwich cookies (oreo); 1/4 c Slivered almonds, toasted

The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy	Canadian	Cakes, Ice cream, Chocolate	16	Servings

INGREDIENTS

8	oz	Semisweet chocolate, coarsely chopped
3/4	c	Whipping cream
2	tb	Corn syrup
3		Containers (each 1 quart) ice cream
9		Candy bars (50g)
16		Chocolate sandwich cookies (oreo)
1/4	c	Slivered almonds, toasted

INSTRUCTIONS

Three shades of ice cream give a dramatic effect n a luscious and easy to
make dessert that's great for kids of all ages. WE used
chocolate,strawberry and vanilla, but why not choose your own favorite
flavors? Add a variety of crispy, caramel, chocolate and peanut butter
flavored candy bars.
In top of double boiler over hot, not boiling, water, melt chocolate,cream
and corn syrup, whicking until smooth; let cool. Let ice cream soften at
room temperature for 30 minutes. Meanwhile, cover 10 inch cardboard circle
with waxed paper and place in 11 inch springform pan. Chop candy bars and
cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of
the candy bars and cookies. Drizzle with 1/2 cup of the sauce. Repeat
layers. Spread third container of ice cream on top; drizzle with remaining
sauce. Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be
removed from pan, wrapped well and frozen for up to one month.) Let soften
in refrigerator for 30 minutes before serving. Makes 16-20 servings.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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