Raspberry-Fudge Frozen Dessert |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This frozen specialty always receives a big thumbs up from all who taste it. Everyone compliments the combination of vanilla, raspberry and chocolate fudge flavors. Ingredients:
2 cups vanilla ice cream, partially softened |
1/2 cup chopped pecans, toasted |
2 cups raspberry sherbet or sorbet, partially softened |
2 cups chocolate fudge ice cream, partially softened |
1 package (10 ounces) frozen sweetened raspberries, thawed |
2 cups (12 ounces) semisweet chocolate chips |
1/4 cup butter, cubed |
1/2 cup light corn syrup |
1/2 cup water |
fresh raspberries, optional |
Directions:
1. Line the bottom and sides of a 9-in. x 5-in. loaf pan with plastic wrap. Combine vanilla ice cream and pecans; spread into prepared pan. Freeze for 30 minutes.
2. Spread raspberry sherbet over ice cream. Freeze for 30 minutes. Spread chocolate ice cream over the top. Cover and freeze for 8 hours or until firm.
3. Mash and strain raspberries, reserving 1/4 cup juice (discard seeds and save remaining raspberry juice for another use). In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in the corn syrup, water and reserved raspberry juice; cool.
4. Remove dessert from the freezer 10 minutes before serving. Using plastic wrap, remove loaf from pan; discard plastic wrap. Using a serrated knife, cut ice cream into 12 slices. Spoon chocolate sauce onto dessert plates; top with ice cream. Garnish with fresh raspberries if desired. Yield: 12 servings.
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