|
ELSA’S ICE CREAM CAKE
Yield: Approximately 15-20 Servings
2 packages store-bought ladyfingers for a 9-10 inch springform pan, 4 inches deep
1 quart chocolate ice cream
1 quart coffee ice cream
1 quart vanilla ice cream
ounce jar marshmallow sauce or butterscotch caramel sauce
ounce jar Smuckers® or Hershey’s® fudge sauce
| 1. |
Line the bottom and sides with ladyfinger halves, flat surface facing up on the bottom and inside as you carefully set them around. |
| 2. |
Let the chocolate ice cream soften a bit at room temperature. Spoon a thick layer over the ladyfingers, smoothing the top. Place in the freezer 1 hour. |
| 3. |
Cover the frozen chocolate ice cream with marshmallow or caramel sauce. Return to the freezer for 1/2 hour. |
| 4. |
Cover the sauce with coffee ice cream. Freeze 1 hour. |
| 5. |
Cover the frozen coffee ice cream with fudge sauce. Freeze 1/2 hour. |
| 6. |
Cover the sauce with vanilla ice cream. Freeze 1 hour. |
| 7. |
Cover the top with sauce of choice, or pipe whipped cream over. Freeze until 1/2 hour before serving. |
|
WLBE 790AM