Ice cream pudding

Name: Ice cream pudding
Yield: 8 servings
Cuisine: Can Be Frozen
Ingredients: 2.00 ice cream vanilla; 1.00 Goldcrest Marachino Cherries; 100.00 g pecan nuts; 100.00 g chocolate peppermint; 125.00 g sponge fingers; 100.00 ml sherry or brandy

8 servings

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By Food24 November 03 2009

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Ingredients (6)

2.00	ice cream — vanilla
1.00	Goldcrest Marachino Cherries
100.00 g	pecan nuts
100.00 g	chocolate — peppermint
125.00 g	sponge fingers
100.00 ml	sherry — or brandy

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Method:

Place the ice cream in a mixing bowl and soften slightly.
Halve the cherries and keep the liquid. Chop the pecan nuts.
Grate the peppermint chocolate. Break the sponge fingers into short pieces and dip in the sherry or brandy.
Add the cherries to ice cream, reserving a few.
Mix the pecan nuts and chocolate and fold into the ice cream.
Finally, add the sponge fingers and carefully fold into the ice cream.
Spray a glass bowl with non-stick spray and arrange the remaining cherries in the bottom of the bowl.
Spoon the ice cream mixture on top, cover and freeze.
Unmould on an attractive serving platter when frozen hard, and serve immediately.