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Spumoni Sundae Slices
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Prep Time:
30 minutes
Total Time:
4 hours 30 minutes
Indulge in a delightful spumoni ice cream sundae topped with a cherry for a refreshing frozen 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
Instructions:
  • Toast almonds in a skillet over medium heat for 2 to 3 minutes until light golden brown, stirring often. Stir in margarine until melted and almonds are golden brown. Add cookie crumbs and mix thoroughly. Allow to cool completely for 15 minutes.
  • Line an 8x4-inch loaf pan with foil. Evenly spread and lightly press down 1/2 cup of the cooled crumb mixture in the bottom of the pan. Then layer half of the ice cream over the crumbs. Top with the remaining crumb mixture and lightly press down.
  • Soften the ice cream topping by stirring it gently. Spoon the topping over the crumbs, spreading it carefully almost to the sides of the pan. Then, evenly spread the remaining half of the ice cream over the topping. Cover and freeze for at least 4 hours or until firm.
  • Unmold the ice cream onto a cutting board, remove the foil, cut into 8 slices, place each slice on a dessert plate, and top with whipped cream and a cherry.

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