| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pastry, Pies & |
10 |
Servings |
INGREDIENTS
| 7 1/2 |
oz |
Cookies |
| 2 |
pt |
Ice cream |
| 1 |
|
Square unsweetened chocolate |
| 2 |
|
Square semisweet chocolate |
| 1 |
T |
Plus 1 1/2 teaspoon water |
| 2 |
T |
Light corn syrup |
| 1 1/2 |
T |
Sweet butter |
INSTRUCTIONS
CRUST: Break cookies into peices and in processor blend until crumbs
are find. Mix with melted butter and press firmly into pan. Place in
freezer for several hours or overnight. FILLING: Fill crust with ice
cream mounding higher in center. Return to freezer until ice cream is
very firm. CHOCOLATE GLAZE: Bring water, corn syrup and butter to
boil. Add chocolate and remove from heat at once. Stir until
chocolate is melted and mix is smoth. Set aside to cool at room
temperature. Pour the cool glaze ove the frozen ice cream to cover
top. Posted to MC-Recipe Digest V1 #217 Date: Wed, 11 Sep 1996
12:41:22 -0700 From: scahill@tcsn.net (Edward Cahill)
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