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Spumoni Sundae Slices

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

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Looking for a frozen dessert recipe? Then check out this sundae made with spumoni ice cream and topped with a cherry – a yummy treat.

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

Steps

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 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 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 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.

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 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 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 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.

Expert Tips

Use your favorite ice cream in place of the spumoni. Try Neapolitan; it has equal parts of chocolate, vanilla and strawberry, or try a single flavor.

Hot fudge ice cream topping varies in consistency. Choose spreadable hot fudge for this recipe. Use room temperature topping and stir it until the texture softens enough to spread.

Put this dazzling dessert together up to three days ahead. For easier slicing after long freezing, let the dessert soften in the refrigerator for 30 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving

Calories: 420
Calories from Fat: 225

% Daily Value

Total Fat: 25g; 38%
Saturated Fat 10g 50%
Cholesterol: 45mg; 15%
Sodium: 260mg; 11%
Total Carbohydrate: 44g; 15%
Dietary Fiber 1g 4% Sugars 27g
Protein: 6g

% Daily Value*:

Vitamin A: 14%; 14%
Vitamin C: 0%; 0%
Calcium: 12%; 12%
Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 1 1/2 Fruit; 3 Other Carbohydrate; 5 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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