Ice Cream Cake

Name: Ice Cream Cake
Ingredients: about 2 pkg. ladyfingers; 1 qt. vanilla ice cream; 1 (6 oz.) can undiluted frozen orange juice; 2 (10 oz.) pkg. frozen raspberries, thawed; 2 (9 oz.) cans crushed pineapple; 1 Tbsp. frozen lemonade concentrate; 1 qt. vanilla ice cream; 1 tsp. almond flavoring; 1 tsp. rum flavoring; 6 maraschino cherries, chopped; 3 Tbsp. chopped blanched pistachio nuts

11 ingredients

6 steps

Ingredients

about 2 pkg. ladyfingers
1 qt. vanilla ice cream
1 (6 oz.) can undiluted frozen orange juice
2 (10 oz.) pkg. frozen raspberries, thawed
2 (9 oz.) cans crushed pineapple
1 Tbsp. frozen lemonade concentrate
1 qt. vanilla ice cream
1 tsp. almond flavoring
1 tsp. rum flavoring
6 maraschino cherries, chopped
3 Tbsp. chopped blanched pistachio nuts

Directions

1

This recipe, like a sonata, is performed in three parts. First, line the bottom and sides of a 9-inch spring-form pan with ladyfingers.
2

Split them in half, so that you are using only the single cake.
3

Mix vanilla ice cream with orange juice.
4

Pour this into mold over the bottom layer of ladyfingers.
5

If ice cream becomes too soft, re-freeze slightly before pouring.
6

Freeze firm.