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Ice Cream Cake

Source: Smucker's®
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1/2 cup finely chopped peanuts
2 cups (1 pint) chocolate ice cream
2 cups (1 pint) strawberry ice cream
2 cups (1 pint) pistachio ice cream
2 cups (1 pint) vanilla ice cream
1/4 cup Smucker's Chocolate Fudge Topping
1/4 cup Smucker's Strawberry Topping
1/4 cup Smucker's Butterscotch Topping
1/4 cup Smucker's Pineapple Topping
1/4 cup finely chopped peanuts
Ice Cream Cake Recipe at
Sprinkle 1/2 cup chopped peanuts on bottom of 8- or 9-inch springform pan. Chill pan in freezer at least 30 minutes.

Allow ice cream to stand at room temperature 10 minutes or until slightly softened. Alternate layers of 1 pint ice cream and 1/4 cup topping in prepared pan, smoothing ice cream into even layers and spreading topping to within 1/2 inch of edge.

Sprinkle top with 1/4 cup peanuts.

Cover with foil and freeze at least 6 hours, or until very firm. To serve: remove from freezer, cut around edge of ice cream with knife; remove sides of pan, and place ice cream cake on serving plate. Let stand 5-10 minutes for easier slicing.

Recipe reprinted by permission of Smucker's®. All rights reserved.
Date Added: 01/01/2008
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