Ice-Cream Delight

INGREDIENTS:

6 Canned pear or peach halves;
-then spoon on Melba Sauce
-(page 93).

LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake layer with favorite ice cream; top with second cake layer. Sprinkle with fruit sugar and salted pecans or almonds. Pass chocolate sauce.

MELBA CAKE: Spoon 1 pt. ice cream onto spongecake layer or square; top with

PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream into waxed-paper-lined 9" layer pan; freeze. Day ahead: Whip 1 cup heavy cream. Split 1 9" plain-cake layer into 2 layers-
place 1 layer on waxed paper-
place ice-cream layer on top; spread with 1/4 cup jelly, jam, or drained canned crushed pineapple; top with second cake layer. Now work quickly: Spread sides of cake with whipped cream; on top, spread thin layer jelly; then decorate cake with whipped cream in pastry tube. Freeze till cream is set-
freezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr.

CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolate-cake layer; drizzle chocolate sauce over ice cream.

SWEETHEART CAKE: In 2 waxed paper lined heart-shaped layer pans, bake cake made from cake mix. Cool-
remove from pans. Press 1 qt. raspberry sherbet into same waxed-paper-lined pans; freeze. Unmold each sherbet layer onto one cake layer; set one on top of other. Freeze-wrap; freeze. To serve, thaw in refrigerator about 1 hr.-
then frost sides with 1 pt. heavy cream, whipped.