Peach Ice Cream Cake 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
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.
To Serve: Uncover cake. Invert onto platter; unwrap. Serve with
fruits. Peach Ice Cream Cake printer friendly version located here. (Just the recipe. Nothing else.)
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