Title: CAKE/ICE CREAM DESSERTS FROM A FREEZER TRAY
Categories: Ice cream
Yield: 6 servings
1 1/2 Tablesp. sherry, and another
-1/2 pt. ice cream. Freeze.
-Serve sliced,
The freezer tray of your automatic refrigerator makes
wonderful cake-and-ice-cream specialties in jig time.
FROZEN LADYFINGERS: Pack tray two thirds full with
vanilla ice cream. Split ladyfingers, sprinkle
generously with rum- arrange crosswise, with flat
sides down, on ice cream. Freeze. Before serving,
spread generous layer whipped cream over ladyfingers.
Serve sliced.
BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of
tray with strips of bakers' poundcake. Spread with 1
pt. vanilla, coffee, or chocolate ice cream. Freeze.
Serve sliced, with butterscotch sauce and toasted
almonds.
CHOCOLATE CHARLOTTE: Slice 8 spongecake layer
crosswise into 1/4"-thick slices. Use to line bottom
and sides of tray. Sprinkle with 2 tablesp. sherry;
then spread with 1/2 pt. chocolate ice cream. Top with
rest of cake, with whipped cream. Makes 6 servings.
FREEZER-TRAY TRIFLE: In tray, alternate layers of
spongecake strips with layers of vanilla, coffee,
chocolate, butter-pecan, or strawberry ice cream,
ending with cake. Sprinkle with 1/4 cup rum. Freeze.
Serve sliced with crushed berries and bottled eggnog
sauce or custard sauce flavored with rum.
