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Post by :tony53
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :1890
Click below to download : Desserts - Cake - Cookies-and-cream Ice Cream Cake (Format : PDF)
Desserts - Cake - Cookies-and-cream Ice Cream Cake
1 (16-ounce) pound cake, thawed if frozen6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened
1 (16-ounce) jar purchased hot fudge sauce
1 (12-ounce) package semisweet chocolate chips
1/4 cup water
10 Oreo cookies, coarsely chopped
1 cup chilled whipping cream
3 tablespoons sugar
Assorted candies (such as M&M’s, gumdrops and candy sprinkles)
Birthday candles
Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan. Fill in center with more triangles; then cut additional pieces to fill in any spaces. Spread half of ice cream over cake. Freeze until firm, about 1 hour.
Stir fudge sauce, chocolate chips and 1/4 cup water in heavy medium saucepan over medium-low heat until melted and smooth. Cool to just barely lukewarm. Spread half of fudge sauce over ice cream. Sprinkle with cookies. Top with enough remaining cake slices to cover. Spread remaining ice cream over. Freeze 1 hour.
Stir remaining fudge sauce over medium-low heat until barely lukewarm. Pour sauce over ice cream, spreading to edge. Freeze at least 6 hours or overnight.
Beat cream and sugar in medium bowl to peaks. Run knife around pan sides to loosen cake. Release pan sides. Spread whipped cream around sides (not top) of cake. (Can be made 1 day ahead. Freeze.) Arrange candies and candles atop.
Makes 12 servings.
Bon Appétit June 2000
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2 pkg. cream cheese (8 oz.) 4 tsp. vanilla juice of 1 lemon 1 pint heavy cream 2 cups confectioners sugar 2 pkgs. lady fingers (sponge cake like) Whip cream, set aside. Beat cheese, sugar, vanilla and lemon. Fold in whipped cream. Stand up lady fingers inside a spring form pan (10 inch), line bottom of pan with fingers. Pour mixture in pan and let set in refrigerator for 3 or more hours.
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5 1/4 ounces (150 grams) digestive biscuits 3 1/2 ounces (100 grams) pecans 3 1/2 ounces (100 grams) pistachio nuts 10 glace cherries 2 ready made meringue nests, crumbled into small pieces 5 1/4 ounces (150 grams) butter 1 tablespoon golden syrup 7 ounces (200 grams) good quality chocolate Cocoa powder, for dusting Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt. Mix
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