Peppermint Ice Cream Cake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This fancy-looking cake can be prepared in a flash on a rainy day and stored in the freezer for later use, remarks Nancy Horsburgh of Everett, Ontario. It's light, minty and a real hit with guests who think you're showing off! Ingredients:
1 prepared angel food cake (8 to 10 ounces) |
1 quart vanilla ice cream, slightly softened |
6 chocolate-covered peppermint patties (1.5 ounces each), chopped |
1/2 cup chopped pecans |
1/8 teaspoon peppermint extract |
green food coloring, optional |
Directions:
1. Split cake into three horizontal layers; place bottom layer on a serving plate.
2. In a bowl, combine ice cream, peppermint patties, pecans, extract and a few drops of food coloring if desired. Spread a third of the mixture over bottom cake layer. Top with a second cake layer and another portion of ice cream mixture; repeat layers.
3. Cover and freeze for up to 1 month. Remove from the freezer just before serving. Yield: 16 servings.
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