For birthdays, we have a favorite ice cream cake made with Sara Lee Pound Cake, coffee ice cream, hot fudge and Heath Bar bits. So for Christmas, I decided to change it up a bit and make the cake with peppermint ice cream, dark and white chocolate ice cream, Milano Mint Cookies, and candy canes. My children were skeptical, as they love the original, but after tasting it, agreed it was a great combination for Christmas. The original recipe is in our cookbook,"Romancing the Home Entertains". It's a frozen treat, made with layers of sliced pound cake, ice cream, Heath Bar bits, and hot fudge, made and assembled in a springform pan. For this version, I crushed 2 candy canes for the topping, Pepperidge Farm Milano Mint cookies, and layered them with a dark chocolate and white chocolate ice cream, peppermint ice cream, hot fudge, thinly sliced Sara Lee Pound Cake (frozen section of grocery store), hot fudge topping and chopped salty peanuts. Looks a little messy but it was Deelish!
1 comment:
save me a piece!
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