Jiffy Raspberry Chocolate Ice Cream Cake
INGREDIENTS:
6 oz Semisweet chocolate chips 1 1/2 qt Chocolate or chocolate chip
2 tb Butter -- ice cream
1 1/2 c Cornflakes; coarsely crumble Whipped cream
1/2 c Miniature marshmallows Maraschino cherries
6 oz Semisweet chocolate chips 1 1/2 qt Chocolate or chocolate chip
2 tb Butter -- ice cream
1 1/2 c Cornflakes; coarsely crumble Whipped cream
1/2 c Miniature marshmallows Maraschino cherries
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 0:12 1. In a 2-qt glass bowl, combine chocolate chips and butter. Heat in microwave on High 1 to 1 1/2 mins, or until chocolate is melted and smooth when stirred. Add cornflakes and marshmallows and stir to coat well.
2. Press evenly into bottom and up sides of a 9-inch metal pie pan. Spread ice cream evenly in shell. Freeze 2 to 3 hours, or until firm. Wrap well and store in freezer.
3. Remove pie from freezer 5 to 10 mins before serving. Serve slices topped with whipped cream and maraschino cherry.
ISBN 0-06-016537-5 Preparation Time: 0:12 1. In a 2-qt glass bowl, combine chocolate chips and butter. Heat in microwave on High 1 to 1 1/2 mins, or until chocolate is melted and smooth when stirred. Add cornflakes and marshmallows and stir to coat well.
2. Press evenly into bottom and up sides of a 9-inch metal pie pan. Spread ice cream evenly in shell. Freeze 2 to 3 hours, or until firm. Wrap well and store in freezer.
3. Remove pie from freezer 5 to 10 mins before serving. Serve slices topped with whipped cream and maraschino cherry.