 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1/2 gallon neapolitan ice cream, slightly softened |
1 (16-ounce) jar maraschino cherries |
1 (15 1/2-ounce) can crushed pineapple |
1 cup chopped pecans, toasted |
1 teaspoon vanilla extract |
2 cups whipping cream, divided |
2 tablespoons sugar, divided |
chocolate fudge sauce |
garnishes: whole cherries, chopped pecans |
Directions:
1. Spread a 1/2-inch-thick layer of ice cream into bottom and up sides of a plastic wrap-lined 2-quart bowl. Cover and freeze 2 hours.
2. Drain cherries and pineapple; chop cherries. Pat fruit dry with paper towels.
3. Combine fruit, 1 cup pecans, and vanilla, tossing to coat.
4. Beat 1 cup whipping cream and 1 tablespoon sugar at high speed with an electric mixer until stiff peaks form. Fold in fruit mixture; spread evenly over ice cream layer. Cover and freeze 8 hours.
5. Remove from freezer; let stand 20 minutes. Invert Cassata onto a cold serving dish. Let stand 10 more minutes.
6. Beat remaining 1 cup whipping cream and remaining 1 tablespoon sugar until stiff peaks form. Drizzle Cassata with chocolate sauce; dollop with whipped cream. Garnish, if desired, and serve immediately.
7. Note: If preparing ahead, remove Cassata from bowl, and return to freezer until ready to serve. Let stand 30 minutes before serving. Top with chocolate sauce and whipped cream; garnish, if desired.
8. Prep: 20 min., Freeze: 10 hrs, Stand: 30 min.
|
|