You may want to make two of these easy ice cream pies-one to serve and the other to store in the freezer for company.
3/4 cup dried cherries
2 cups boiling water
3-1/2 cups chocolate ice cream, softened
3/4 cup miniature semisweet chocolate chips
1 chocolate crumb crust (9 inches)
Hot fudge ice cream topping and maraschino cherries, optional
Place dried cherries in a small bowl; cover with boiling water. Let stand for 5 minutes; drain.
In a large bowl, combine the ice cream, chocolate chips and cherries. Spread into crust. Cover and freeze until firm.
Slice; drizzle each piece with fudge topping and garnish with a maraschino cherry if desired.
CHOCOLATE COOKIE CHEESECAKE
This is great for parties because it is popular with all ages and can be made in advance.
1-1/2 cups cream-filled chocolate sandwich cookie crumbs (about 16 cookies)
3 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1-1/2 cups semisweet chocolate chips, melted and cooled
3 teaspoons vanilla extract
4 eggs, lightly beaten
20 chocolate cream-filled chocolate sandwich cookies, coarsely chopped
In a small bowl, combine cookie crumbs and butter. Press onto the bottom of greased 9-in. springform pan. Refrigerate while preparing filling.
In a large bowl, beat cream cheese and sugar until smooth. Beat in chocolate and vanilla. Add eggs; beat on low speed just until combined. Fold in half of chopped cookies. Pour over crust. Sprinkle with remaining cookies. Place pan on a baking sheet.
Bake at 325° for 50-60 minutes or until center is almost set and top appears dull. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Recipes from Taste of Home.
BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of, the best banana cake I have ever tasted!
Make sure you freeze the cake!!
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Preheat oven to 275°.
Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired
Recipe from Recipe Zaar.