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Peach Ice Cream Cake

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CATEGORY CUISINE TAG YIELD
Dairy Mccalls, Desserts, Mine, Echo 12 Servings

INGREDIENTS

Nonstick cooking spray
2 c Gingersnap crumbs 34 cookies
2/3 c Almonds; toasted chopped
1/4 c Crystallized ginger; minced
2 tb Sugar
6 tb Butter; melted
2 pt Peach frozen yogurt
1/2 c Caramel sauce; prepared
1 pt Vanilla ice cream
Raspberries
Peaches; sliced
378 x Calories
6 x G. protein
49 x G carbohydrate
17 x G fat
35 x Mg cholesterol
265 x Mg sodium

INSTRUCTIONS

NUTRITIONAL INFORMATION/SERV
1.  With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic
wrap.  In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup
mixture over bottom of pan. Cut 1 pint frozen yohurt in half lengthwise
through container; peel off wraper.  Cut each half crosswise into six
pieces.  Quickly arrange pieces in one layer over crumbs, cutting as
necessary. Pour all the caramel sauce over yohurt; freeze 1 hour. On top,
layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs.
Cover; freeze overnight.
2.  To Serve:  Uncover cake.  Invert onto platter; unwrap. Serve with
fruits.
From:  McCall's July 1993 Happy Charring
~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================= ===================
BBS: Computer Specialties BBS Date: 07-27-93 (09:48) Number: 58528 From:
LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149)
COOKING
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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