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Ice cream pudding

Recipe from: 2/23/1989 12:00:00 AM
Ingredients 6
Servings 8


  • 2
    vanilla ice cream
  • 1
    small bottle maraschino cherries
  • 100
    pecan nuts
  • 100
    peppermint chocolate
  • 125
    sponge fingers
  • 100
    sherry or brandy


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.

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