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Full Online Book HomeLearning KitchenDesserts - Ice Cream Pudding
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Desserts - Ice Cream Pudding Post by :againstthecrowd Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2924

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Desserts - Ice Cream Pudding

1/2 box Town House style crackers, crushed
1/2 cup butter, melted
1 (3 oz) box instant vanilla pudding (4-serving-size)
1 (3 oz) box instant butterscotch pudding (4-serving-size)
1 1/2 cups milk
1 (12 oz) carton whipped topping
1/2 gallon vanilla ice cream, softened


Mix butter and cracker crumbs together, reserving 1/2 cup crumbs. Press the crumbs, except for the reserved, into a 9 x 13 pan.

Beat the milk and pudding together. Fold in the whipped topping. Add the ice cream. Spread in pan. Top with reserved crumbs. Freeze until serving time.
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1 pound can pumpkin 1 cup sugar 1 cup chopped walnuts or pecans 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon salt 2 quarts maple nut ice cream -- softened Crushed gingersnaps 1 cup whipped topping 1/4 cup chopped nuts Combine pumpkin, sugar, chopped walnuts or pecans, spices and salt; fold in the softened ice cream. Line a buttered 9x13-inch baking pan with gingersnap crumbs, a layer of pumpkin-ice cream mixture, crumbs and rest of pumpkin mixture. Cover with foil and freeze until firm. Cut into squares; top with whipped topping and sprinkle with a
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1/2 cup corn syrup 1/2 cup peanut butter 3 cups Rice Krispies 1 pint brick ice cream Blend corn syrup and peanut butter thoroughly. Add Krispies and stir until well-coated. Press mix into bottom of buttered 9x13 pan. Place in freezer until firm. Cut into 12 (3-inch) squares , and place a slice of ice cream between each two squares, pressing gently together to form a sandwich. Serve at once or wrap in foil and store in freezer until needed.
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