*  Exported from  MasterCook  *
 
                            PEACH ICE CREAM CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
                         -----NUTRITIONAL INFORMATION/SERV-----
  378       x            Calories
    6       x            G. protein
   49       x            G carbohydrate
   17       x            G fat
   35       x            Mg cholesterol
  265       x            Mg sodium
 
   1.  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.
   
   2.  To Serve:  Uncover cake.  Invert onto platter; unwrap.  Serve with
   fruits.
   
   From:  McCall’s July 1993 Happy Charring
   
   ~-- EZPoint V2.2 * Origin: “LaRK’s” Place (1:343/26.3)
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   BBS: Computer Specialties BBS Date: 07-27-93 (09:48) Number: 58528 From:
   LAWRENCE KELLIE              Refer#: NONE To: ALL Recvd: NO Subj: recipe
   Conf: (149) COOKING
  
 
 
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