A scrumptious ‘no-bake’ ice cream cakethat looks and tastes as good as it is quick and easy…thanksto the use of a ready-to-use angel food cake, ice cream and whippedtopping.
Recipe: Maraschino Ice CreamCake
1 prepared angel food cake (about 13-ounces)
1 pint EACH: chocolate, vanilla and strawberry ice cream, softened
1 (10-ounce) jar maraschino cherries without stems, well drained
3 cups frozen whipped topping, thawed
10 maraschino cherries with stems, if desired
Makes 8 to 10 servings.
Note: Dessert may be prepared up to 1 weekin advance. Cover tightly with plastic wrap. Frost just beforeserving as directed above.
Recipe and photograph are provided courtesyof the Cherry Marketing Institute.
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