Recipe - Holiday Ice Cream Cake

8 ounce Semisweet chocolate,
coarsely chopped
Three fourths cup Whipping cream
2 tablespoon Corn syrup
3 Containers (each 1 quart)
ice cream
9 Candy bars (50g)
16 Chocolate sandwich cookies
(oreo)
One fourth cup 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 One half 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 1620 servings.

Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini