Saturday, July 24, 2010

Saturday's Sweet - Raspberry Amaretto Ice Cream Brownie Pie

  • 1 (13 oz) box fudge brownie snack bars (like Little Debbie), chopped
  • 1 (12 oz) jar seedless raspberry preserves
  • 1/3 cup amaretto liqueur
  • 1 1/2 quarts vanilla ice cream, softened
  • 1/2 cup finely chopped walnuts
  • 1/2 cup grated dark chocolate
  • Garnish: fresh raspberries

Spread brownies in bottom of a 9- or 10" springform pan, pressing into a single layer; freeze at least 15 minutes. Mix preserves with amaretto; reserve 1/2 cup of mixture, cover and chill for topping. Stir the rest of the mixture and walnuts into the ice cream. Spread over brownie crust. Cover and freeze at least 3-4 hours. When ready to serve, drizzle with remaining raspberry-amaretto mixture, sprinkle with grated chocolate, and let stand for 5 minutes before cutting into wedges. Garnish with fresh raspberries.


This uses all prepared ingredients to make a spectacular dessert.

Number of Servings: 10

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