Dessert: Meringue-Topped Raspberry and Peach Ice Cream Cake
Spectacular but easy, thanks to purchased ice cream and sorbet. The meringue is browned in the broiler, like a baked Alaska, just before serving.
Ingredients
3 cups graham cracker crumbs
3/4 cup powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
Instructions
Preheat oven to 350 °F. Butter 9-inch-diameter springform pan with 23/4-inch-high sides. Blend crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of pan. Bake crust until slightly crisp, about 12 minutes. Cool crust completely, then freeze 15 minutes.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
