DESSERTS
Brownies, Val's Voluptuous Hazelnut Meringue Cookies
Chocolate Chip Cookie Pumpkin Tiramisu
Elsa'a Ice Cream Cake Quaker
Flourless Hazelnut Cake  

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.

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Food Protection Manager Certification Examination Exp. 9/14/2015