Ice Cream Cake
This recipe serves 12. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 22g of fat, and a total of 437 calories. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 4 hours and 45 minutes. Head to the store and pick up cool whip whipped topping, vanillan ice cream, maraschino cherries, and a few other things to make it today.
Instructions
Set aside 12 cookies. Crush remaining cookies; mix with butter. Press 2/3 onto bottom of 9-inch springform pan. Stand reserved cookies around edge. Microwave 1/2 cup fudge topping as directed on package; drizzle over crust. Freeze 15 min.
Soften 1-1/2 cups of each flavor ice cream; spread, 1 flavor at a time, over fudge layer in crust.
Sprinkle with remaining crumb mixture. Scoop remaining ice cream into balls; place over crumb layer.
Freeze 4 hours or until firm. When ready to serve, top dessert with COOL WHIP. Microwave remaining fudge topping as directed on package; drizzle over dessert.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.