| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pies &, Pastry |
10 |
Servings |
INGREDIENTS
| 7 1/2 |
oz |
Cookies |
| 2 |
pt |
Ice cream |
| 1 |
|
Square unsweetened chocolate |
| 2 |
|
Square semisweet chocolate |
| 1 |
tb |
Plus 1 1/2 teaspoon water |
| 2 |
tb |
Light corn syrup |
| 1 1/2 |
tb |
Sweet butter |
INSTRUCTIONS
CRUST
FILLING
CHOCOLATE GLAZE
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)
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”