*  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)
  ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ
  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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