Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Peach Ice Cream Cake


Nonstick cooking spray
2 cup Gingersnap crumbs, 34 cookies
2/3 cup Almonds, toasted chopped
1/4 cup Crystallized ginger, minced
2 tablespoon Sugar
6 tablespoon Butter, melted
2 pt Peach frozen yogurt
1/2 cup Caramel sauce, prepared
1 pt Vanilla ice cream
Raspberries
Peaches, sliced

Serving Size : 12

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 yogurt 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 yogurt; freeze 1 hour. On top, layer crumbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight.

TO SERVE
Uncover cake. Invert onto platter; unwrap. Serve with fruits.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.