---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ICE-CREAM CAKES
  Categories: Desserts
       Yield: 6 servings
  
       6    Canned pear or peach halves;
            -then spoon on Melba Sauce
            -(page 93).
  
   LUXURO CAXE: Split spongecake layer into 2 layers.
   Spread bottom cake layer with favorite ice cream; top
   with second cake layer. Sprinkle with fruit sugar and
   salted pecans or almonds. Pass chocolate sauce.
   
   MELBA CAKE: Spoon 1 pt. ice cream onto spongecake
   layer or square; top with
   
   PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt.
   vanilla ice cream into waxed-paper-lined 9 layer pan;
   freeze. Day ahead: Whip 1 cup heavy cream. Split 1 9
   plain-cake layer into 2 layers- place 1 layer on waxed
   paper- place ice-cream layer on top; spread with 1/4
   cup jelly, jam, or drained canned crushed pineapple;
   top with second cake layer. Now work quickly: Spread
   sides of cake with whipped cream; on top, spread thin
   layer jelly; then decorate cake with whipped cream in
   pastry tube. Freeze till cream is set- freezer-wrap;
   freeze. To serve, thaw in refrigerator about 1 hr.
   
   CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto
   chocolate-cake layer; drizzle chocolate sauce over ice
   cream.
   
   SWEETHEART CAKE: In 2 waxed paper lined heart-shaped
   layer pans, bake cake made from cake mix. Cool- remove
   from pans. Press 1 qt. raspberry sherbet into same
   waxed-paper-lined pans; freeze. Unmold each sherbet
   layer onto one cake layer; set one on top of other.
   Freeze-wrap; freeze. To serve, thaw in refrigerator
   about 1 hr.- then frost sides with 1 pt. heavy cream,
   whipped.
  
 -----