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Ingredients

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Directions

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  • Place 1 pint of vanilla ice cream in refrigerator to soften. Line 2-quart mixing bowl with plastic wrap.

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  • Combine 1/2 cup of wafer crumbs and 1/2 cup of syrup in a small bowl. Combine the remaining 1/4 cup each of the crumbs and syrup, and the mini-marshmallows and peanuts in another bowl.

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  • Transfer softened vanilla ice cream to a bowl. Stir in maraschino cherries. Spoon into prepared bowl, smoothing top. Spoon wafer-syrup mixture over top, smoothing out. Place in freezer until firm.

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  • Transfer remaining 1 pint vanilla ice cream and the 1 pint chocolate to refrigerator to soften.

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  • When ice cream in bowl is firm, spread softened chocolate ice cream over top, smoothing level. Sprinkle with marshmallow-peanut mixture. Spread remaining vanilla ice cream over top. Cover and freeze for at least 6 hours or overnight.

To serve:
  • Quickly dunk bowl halfway into warm water to loosen dessert. Invert onto chilled serving plate; remove bowl. Peel off plastic wrap. Top with Hot-Fudge Sauce. Garnish with maraschino cherries and fresh mint sprigs if desired. Makes 12 servings.

Nutrition Facts

253 calories; 10 g total fat; 27 mg cholesterol; 106 mg sodium. 39 g carbohydrates; 4 g protein;

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