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