Recipe - Peach Ice Cream Cake

Nonstick cooking spray
2 cup Gingersnap crumbs
34 cookies
2/3 cup Almonds; toasted chopped
One fourth cup Crystallized ginger; minced
2 tablespoon Sugar
6 tablespoon Butter; melted
2 pt Peach frozen yogurt
One half cup Caramel sauce; prepared
1 pt Vanilla ice cream
Raspberries
Peaches; cut or sliced up

NUTRITIONAL INFORMATION/SERV
378 x Calories
6 x G. protein
49 x G carbohydrate
17 x G fat
35 x Mg cholesterol
265 x Mg sodium

1. With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic
wrap. In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup
mixture over bottom of pan. Cut 1 pint frozen yohurt in half lengthwise
through container; peel off wraper. Cut each half crosswise into six
pieces. Quickly arrange pieces in one layer over crumbs, cutting as
necessary. Pour all the caramel sauce over yohurt; freeze 1 hour. On top,
layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs.
Cover; freeze overnight.

2. To Serve: Uncover cake. Invert onto platter; unwrap. Serve with
fruits.

From: McCall's July 1993 Happy Charring

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COOKING

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