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