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Maraschino Ice Cream Cake recipe

Maraschino Ice Cream Cake.

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

  • Carefully cut angel food cake into 4 horizontallayers. Place bottom layer, cut side up, on cookie sheet or pieceof card board covered with aluminum foil. Spread with chocolateice cream; press 10 maraschino cherries into ice cream. Repeatwith two layers of cake and vanilla and strawberry ice cream,ending with strawberry ice cream. Place last cake layer overstrawberry ice cream, cut side facing ice cream.
  • Freeze several hours or overnight.
  • When ready to serve, remove from freezerand frost with whipped topping. Place 10 maraschino cherrieswith stems on top of cake. Serve immediately.

    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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