#222_Missisippi Mud Pie

Here's another heavenly dessert that's really easy to make,

but it takes some time to prepare.
Test your patience.

I used 2 flavors of ice cream: French vanilla and Tagalongs Girl Scout cookies ice cream which has a fantastic combination of peanut butter and vanilla with swirls of fudge. Of course you can use any combination of ice cream you want or just use one flavor. This might look scrumptious but very forgiving kind of dessert.

Procedure:

1) Soften the ice cream in the fridge for about 3o minutes.
2) Lay a piece of plastic wrap or aluminum foil into the bowl allowing excess plastic to overhang around the sides of bowl.
3) If using 2 flavors of ice cream, spoon the first flavor of softened ice cream halfway into the bowl then freeze for about 2 hours, then fill the rest of the bowl with your second flavor leaving a room for crust, about 1/4 of an inch.
4) Freeze for another 2 hours.

In a food processor, crush about 15 pieces Oreo Chocolate cookies with 1/2 stick melted butter.

Press the cookie crumbs on top of the frozen ice cream,
then freeze again for at least another 5 hours or over night.


When ready to serve, take it out of the freezer and dip the
bottom of bowl in warm water or run warm water from the faucet
for a few seconds so the ice cream will easily slide out.


Invert the ice cream onto a plate with a pool of chocolate fudge.
Peel off the plastic wrap.
Drizzle some hot fudge on top and sprinkle with chopped nuts.

You can use home made hot fudge recipe below or just simply use store-bought kind.

Here's the recipe for the home made
Chocolate Hot Fudge:

1 cup powder sugar
1 cup Semi sweet chocolate chip morsels
1/2 stick butter, cut up
1/4 cup heavy whipping cream
2 tbsp corn syrup
1 tsp vanilla extract
1 cup chopped nuts, divided
whipped cream, optional

1) heat sugar, chocolate morsels, butter, cream, and corn syrup in a small heavy-duty saucepan over low heat, stirring constantly, until butter is melted and mixture is smooth.
2) remove from heat and stir in vanilla extract.
3) cool sightly until warm.
4) drizzle over ice cream

ENJOY!!

#85_Layered Ice Cream Cake

Here's another Ice Cream Cake

that we enjoyed at a family get-together dinner today.

Really easy to do and yet super good. If you are worried about sugar and calories, you need to stay away from this dessert because it can "kill you", but you can still make it for others.

It has 4 layers of deadly ingredients....twice!! yup!! times 2= 8 layers..more layers than lasagna.

Here's the ingredients:

1 box of ice cream sandwiches (12 pieces)

1 (8oz) Cool Whip topping, thawed

1 jar of ice cream syrup

2 Butterfinger candy bars, chopped up

I used a 6x10x2 pan which is perfect to layer in 6 pieces of Ice Cream Sandwiches.


On top of the ice cream sandwiches, spread 1/2 of the Cool Whip topping and sprinkle 1/2 of the chopped Butterfinger candy bars. FREEZE.


Spread 1/2 jar of ice cream topping on top of the candy bars. FREEZE.
(I used 1/2 jar of the caramel syrup.)

Okay, you can STOP right here.

Or......... keep going and repeat the layering: ice cream sandwiches, followed by Cool Whip,
then chopped candy bar and ice cream syrup and you will end up with what is pictured above.
By the way, I drizzled 1/2 a jar of chocolate fudge on top instead of the caramel syrup.

Try it, you'll enjoy it!!

#80_ICE CREAM CAKE

I got this Heavenly dessert from my husband's cousin-in-law, Ione Bush, more than 20 years ago. It takes some time and patience to make this dessert not because it is hard to make but because you need to make one layer at a time and you must freeze each layer before you go on to make the next layer of ingredients.

It is worth the wait though, believe me!!

A slice of this ICE CREAM CAKE

is enough to make you feel like you're in Heaven.

The bottom layer is made of pecan shortbread cookies, then caramel fudge, rocky road ice cream on top of the fudge, French vanilla ice cream, topped with whipped cream and chopped Skor candy bars for garnish.

You'll need:

1 bag of Pecan shortbread cookies,
1 jar of caramel fudge (Mrs. Richardson's is best because it is thicker),
3/4 to 1 gallon of ice cream, softened ( the original recipe calls for pralines & cream ice cream, but they don't make that kind anymore),
Cool Whip, and 2 Skor bars... 1 to eat and 1 to chop up for garnish.

It starts with a cookie crumb base.

In a food processor, process a bag of pecan shortbread cookies (or Oreo cookies) with 1/4 cup of melted butter. (Before I got my food processor, I crumbed up the cookies between sheets of wax paper using a rolling pin. Glad to have such a gadget as the food processor now).

Press the mixture onto a 9x13 pan. Then freeze it for about 20 minutes.


Take it out of the freezer and spread a jar of carmel fudge over crust,

then freeze it.

(I meant to use the Mrs. Richardson's fudge, but I grabbed the other kind. It is a little thin but it's alright after all).


Take it out of the freezer and spread 3/4 to 1 gallon of softened ice cream over the carmel fudge. then Freeze!
The ice cream is supposed to be softened, not melted. But obviously, I had the ice cream out in the fridge too long.


Top with Cool Whip and garnish with broken Skor bars

NOTE:

I used a larger pan, 11x15 because I used 2 flavors of ice cream, a combination of rocky road and French vanilla ice cream.