Spumoni Sundae Slices

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  • 30 min prep time
  • 4 hr 30 min total time
  • 7 ingredients
  • 8 servings

Ingredients

1/4
cup chopped slivered almonds
3
tablespoons margarine or butter
12
vanilla creme-filled finger sandwich cookies, crushed
1
quart (4 cups) spumoni ice cream, slightly softened
1/2
cup hot fudge ice cream topping
1/2
cup whipping cream, whipped
8
maraschino cherries with stems

Directions

  1. 1 In medium skillet, toast almonds over medium heat for 2 to 3 minutes or until light golden brown, stirring frequently. Add margarine; cook until margarine is melted and almonds are golden brown, stirring constantly. Add cookie crumbs; mix well. Cool 15 minutes or until completely cooled.
  2. 2 Line 8x4-inch loaf pan with foil. Spread 1/2 cup cooled crumb mixture evenly in bottom of foil-lined pan; press down lightly. Evenly spread half of the ice cream over crumbs. Top with remaining crumb mixture; press down lightly.
  3. 3 Stir ice cream topping to soften. Spoon topping over crumbs; carefully spread almost to sides of pan. Evenly spread remaining half of ice cream over topping. Cover; freeze at least 4 hours or until firm.
  4. 4 To serve, unmold ice cream onto cutting board; remove foil. Cut into 8 slices; place on individual dessert plates. Top each serving with whipped cream and a cherry.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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