dessert

Raspberry, Meringue & Chocolate Ice-Cream Cake

Raspberry- Meringue- &- Chocolate- Ice-Cream -Cake

 

Raspberry, Meringue & Chocolate Ice-Cream Cake

 

 

Ingredients:

8 1/2 cups reduced fat vanilla ice-cream
1 1/2 cups reduced fat pouring custard
1/2 cup meringues or pavlova nests, roughly chopped
1/2 cup shelled pistachio nuts, chopped
1 cup   chocolate bar, chopped
4 cups frozen Raspberries

 

 

 

 

Directions:

Line the base and sides of a 8.5 inch spring-form pan with non-stick baking paper (Lightly spray the sides of the pan with light-flavored oil so the baking paper sticks, this makes it much easier to line the pan)

Place ice-cream in a large mixing bowl and set aside to slightly defrost. Using a large metal spoon, stir in custard until combined.

Add meringues, pistachios and about three quarters of the chocolate
Stir to combine. Gently stir through 3 cups  frozen Raspberries.

Spoon mixture into prepared pan and smooth top. Sprinkle with 1 cup  frozen Raspberries and gently press into mixture
Cover with plastic wrap and freezer overnight

To serve, remove ice-cream cake from pan and place on a serving plate (you may need to stand it for a short time if it’s frozen very firm). Top with remaining frozen Raspberries, sprinkle with remaining grated chocolate and serve

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HOT FUDGE PEANUT BUTTER PIE

HOT -FUDGE -PEANUT -BUTTER- PIE

 

HOT FUDGE PEANUT BUTTER PIE

 

INGREDIENTS:

 

1 chocolate graham crust

1 cup peanut butter

1 Pkg (8 ounces) cream cheese, ; room temperature

1 tub (12 ounces) Cool Whip ; divided

1 jar (11.75 ounces) hot fudge topping ; divided

½ cup sugar

2 tablespoons hot fudge

2 tablespoons peanut butter

 

Directions:

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.

• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.

• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.

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