Layered Ice Cream ‘n’ Crunch Recipe

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Author: Binah

Just the thought of this texture combination will make your mouth water. The great-tasting ice creams in this recipe, combined with the pecan crunch, are truly fantastic. You’ll be carried away with this one!

Ingredients
  • Crumbs
  • 10 honey graham crackers
  • 2 sticks (1 cup) margarine
  • 1 cup firmly packed brown sugar
  • 1 cup honey-backed pecans*, chopped
  • Filling
  • 1 (56 oz) carton Klein’s Smooth and Creamy Coffee Royal ice cream
  • 1 (14 oz) container double fudge dessert sauce
  • 1 (56 oz) carton Klein’s Smooth and Creamy Vanilla ice cream
  • 1½ cups pareve dessert topping, unwhipped
  • ⅓ cup coffee liqueur
  • *These may also be labeled as Israeli pecans or Chinese pecans
Instructions
  1. Preheat oven to 350° F. Arrange graham crackers in a single layer on a 10″x15″ baking pan.
  2. Melt margarine in a medium saucepan over medium heat. Stir in brown sugar and bring to a boil. Boil for 2 minutes, then remove from heat. Stir in pecans. Pour and spread over graham crackers. Bake at 350° F for 10 minutes. Let sit for 30 minutes or until cooled.
  3. Cut cracker mixture in half, and crush each half into coarse crumbs. Sprinkle one half of the crumbs on the bottom of a 9″ x 13″ Pyrex baking dish.
  4. Cut vanilla ice cream int o ½” thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with a spatula, pressing down firmly, until ice cream is even. Freeze for 1 hour or until firm.
  5. Squeeze fudge sauce over ice cream. Scatter remaining crumbs over fudge layer. Freeze for 30 minutes.
  6. Cut Coffee Royal ice cream into ½”-inch thick slices. Arragne slices over crumbs, overlapping slightly. Spread ice cream with a spatula, pressing down firmly, until ice cream is smooth. Freeze while preparing topping.
  7. Beat whip in a large bowl until stiff peaks form. Fold in liqueur. Spread on top of dessert. Freeze for 4 hours, until firm.
  8. Serve frozen, cut into slices.

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