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HOLIDAY ICE CREAM CAKE

Category:    Cakes, Ice cream, Entertain, Chocolate, Desserts
Yield:16 servings
 
      8 oz Semisweet chocolate,                     -ice cream
           -coarsely chopped                   9    Candy bars (50g)
    3/4 c  Whipping cream                     16    Chocolate sandwich cookies
      2 tb Corn syrup                               -(oreo)
      3    Containers (each 1 quart)         1/4 c  Slivered almonds, toasted
 
  Three shades of ice cream give a dramatic effect n a luscious and easy to
  make dessert that's great for kids of all ages. WE used
  chocolate,strawberry and vanilla, but why not choose your own favorite
  flavors? Add a variety of crispy, caramel, chocolate and peanut butter
  flavored candy bars.
  
  In top of double boiler over hot, not boiling, water, melt chocolate,cream
  and corn syrup, whicking until smooth; let cool. Let ice cream soften at
  room temperature for 30 minutes. Meanwhile, cover 10 inch cardboard circle
  with waxed paper and place in 11 inch springform pan. Chop candy bars and
  cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of
  the candy bars and cookies. Drizzle with 1/2 cup of the sauce. Repeat
  layers. Spread third container of ice cream on top; drizzle with remaining
  sauce. Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be
  removed from pan, wrapped well and frozen for up to one month.) Let soften
  in refrigerator for 30 minutes before serving. Makes 16-20 servings.
 

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