I got this Heavenly dessert from my husband's cousin-in-law, Ione Bush, more than 20 years ago. It takes some time and patience to make this dessert not because it is hard to make but because you need to make one layer at a time and you must freeze each layer before you go on to make the next layer of ingredients.
It is worth the wait though, believe me!!
A slice of this ICE CREAM CAKE is enough to make you feel like you're in Heaven.
The bottom layer is made of pecan shortbread cookies, then caramel fudge, rocky road ice cream on top of the fudge, French vanilla ice cream, topped with whipped cream and chopped Skor candy bars for garnish.
You'll need:
1 bag of Pecan shortbread cookies,1 jar of caramel fudge (Mrs. Richardson's is best because it is thicker),
3/4 to 1 gallon of ice cream, softened ( the original recipe calls for pralines & cream ice cream, but they don't make that kind anymore),
Cool Whip, and 2 Skor bars... 1 to eat and 1 to chop up for garnish.
It starts with a cookie crumb base.In a food processor, process a bag of pecan shortbread cookies (or Oreo cookies) with 1/4 cup of melted butter. (Before I got my food processor, I crumbed up the cookies between sheets of wax paper using a rolling pin. Glad to have such a gadget as the food processor now).
Press the mixture onto a 9x13 pan. Then freeze it for about 20 minutes.
Take it out of the freezer and spread a jar of carmel fudge over crust, then freeze it.
(I meant to use the Mrs. Richardson's fudge, but I grabbed the other kind. It is a little thin but it's alright after all).
Take it out of the freezer and spread 3/4 to 1 gallon of softened ice cream over the carmel fudge. then Freeze!
The ice cream is supposed to be softened, not melted. But obviously, I had the ice cream out in the fridge too long.
Top with Cool Whip and garnish with broken Skor bars
Take it out of the freezer and spread 3/4 to 1 gallon of softened ice cream over the carmel fudge. then Freeze!The ice cream is supposed to be softened, not melted. But obviously, I had the ice cream out in the fridge too long.
Top with Cool Whip and garnish with broken Skor barsNOTE:
I used a larger pan, 11x15 because I used 2 flavors of ice cream, a combination of rocky road and French vanilla ice cream.
I have never been as excited since I found your site.( You see a lot of my posts around here). I don't consider myself a good cook but I am willing to try to make something if it is really easy to make. I really look forward to making a lot of your recipes, this dessert included, in my future get together, sometime in the spring. I will keep you posted how each recipe turns out.
ReplyDeleteanonymous, thank you very much. glad you like my recipes. I'm like you, I don't care for difficult and complicated to do recipes. That's why, most of the recipes here are simple and easy to follow.
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