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Ice Cream Cake Recipe

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This recipe for Ice Cream Cake, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Ristow
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 box vanilla wafers, crushed
1/2 cup melted margarine
2/3 cup slivered almonds, toasted
1/2 cup margarine
2 squares of chocolate
1 teaspoon vanilla
3 eggs
2 cups powdered sugar
1/2 gallon peppermint ice cream

Directions:
Directions:
Mix vanilla wafers and 1/2 margarine, save 2/3 cup for topping. The remaining mixture should be patted in a 9 x 13 pan, refrigerate. Almonds can be toasted in a 350 oven for 6 minutes. In a saucepan melt 1/2 cup margarine, chocolate, vanilla, 3 egg yolks, and powdered sugar. After it is melted add 3 beaten egg whites. Pour this fudge sauce over crumbs. Sprinkle with toasted almonds. Chill well. Top with 1/2 gallon of peppermint ice cream. Sprinkle with remaining crumb mixture. Freeze.

 

 

 

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