Peach Ice Cream Cake

Nonstick cooking spray 2 c Gingersnap crumbs

-34 cookies 2/3 c Almonds; toasted chopped

1/4 c Crystallized ginger; minced

2 tb Sugar

6 tb Butter; melted

2 pt Peach frozen yogurt

1/2 c Caramel sauce; prepared

1 pt Vanilla ice cream

Raspberries Peaches; sliced ------------------------NUTRITIONAL INFORMATION/SERV------------------------ 378 x Calories

6 x G. protein

49 x G carbohydrate

17 x G fat

35 x Mg cholesterol

265 x Mg sodium

1. With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic

wrap. In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yohurt in half lengthwise through container; peel off wraper. Cut each half crosswise into six pieces. Quickly arrange pieces in one layer over crumbs, cutting as necessary. Pour all the caramel sauce over yohurt; freeze 1 hour. On top, layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight. 2. To Serve: Uncover cake. Invert onto platter; unwrap. Serve with

fruits. From: McCall's July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 07-27-93 (09:48) Number: 58528 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING