Hi All,
I need to make a pan dessert and want to do a layered ice cream dessert
- cookie crumb crust, caramel, nuts, ice cream, more caramel, nuts and
cookies on top. I will use a 9X13 pan. Dryers has a pumpkin ice cream
out now that is wonderful - I was thinking of using gingersnaps and
pecans with it. My question is: I know I need to freeze the dessert
after it is layered, but how long should it sit out before we cut it to
serve it? Also, any tips on making this thing? I have only eaten such
desserts - I have never made one.

TIA for any input,
-L.

-L. wrote:
> Hi All,
> I need to make a pan dessert and want to do a layered ice cream dessert
> - cookie crumb crust, caramel, nuts, ice cream, more caramel, nuts and
> cookies on top. I will use a 9X13 pan. Dryers has a pumpkin ice cream
> out now that is wonderful - I was thinking of using gingersnaps and
> pecans with it. My question is: I know I need to freeze the dessert
> after it is layered, but how long should it sit out before we cut it to
> serve it?

It doesn't need to sit out for any technique or process. Take it out of
the freezer and cut away. Whatever you're cutting with will go better if
you dip it into warm water and wipe it dry between cuts.

> Also, any tips on making this thing?

Don't put together layers that will slide against each other. Cold
caramel can be difficult to eat easily. Sticks to the spoon and hard to
get off.

Line the pan with plastic wrap to make it easy to unmold. You can lay a
design of cookie crumbs (couple different kinds) on the plastic wrap so
it shows when you tip it out of the pan. Think sand painting.

Pastorio

In article >,
"Bob (this one)" > wrote:

> -L. wrote:
> > Hi All,
> > I need to make a pan dessert and want to do a layered ice cream dessert
> > - cookie crumb crust, caramel, nuts, ice cream, more caramel, nuts and
> > cookies on top. I will use a 9X13 pan. Dryers has a pumpkin ice cream
> > out now that is wonderful - I was thinking of using gingersnaps and
> > pecans with it. My question is: I know I need to freeze the dessert
> > after it is layered, but how long should it sit out before we cut it to
> > serve it?
>
> It doesn't need to sit out for any technique or process. Take it out of
> the freezer and cut away. Whatever you're cutting with will go better if
> you dip it into warm water and wipe it dry between cuts.
>
> > Also, any tips on making this thing?
>
> Don't put together layers that will slide against each other. Cold
> caramel can be difficult to eat easily. Sticks to the spoon and hard to
> get off.

If you thin the caramel with creme, that helps that problem. :-)
I had a freind do that for a frozen "turtle cake" made with chocolate
ice cream once. Worked well!

>
> Line the pan with plastic wrap to make it easy to unmold. You can lay a
> design of cookie crumbs (couple different kinds) on the plastic wrap so
> it shows when you tip it out of the pan. Think sand painting.
>
> Pastorio
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article .com>,
"-L." > wrote:

> Hi All,
> I need to make a pan dessert and want to do a layered ice cream dessert
> - cookie crumb crust, caramel, nuts, ice cream, more caramel, nuts and
> cookies on top. I will use a 9X13 pan. Dryers has a pumpkin ice cream
> out now that is wonderful - I was thinking of using gingersnaps and
> pecans with it. My question is: I know I need to freeze the dessert
> after it is layered, but how long should it sit out before we cut it to
> serve it? Also, any tips on making this thing? I have only eaten such
> desserts - I have never made one.
>
> TIA for any input,
> -L.

Yeah, make a different dessert and take it from the freezer 15-20
minutes before cutting and serving. I'm not liking the thought of
caramel with pumpkin pie ice cream (you KNOW it's going to be seasoned
like pumpkin pie, right?)

This is really good.


* Exported from MasterCook Mac *

Pumpkin Ice Cream Squares

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
1 can pumpkin -- (16 oz.)
1/2 cup brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1 quart vanilla ice cream -- softened
Whipped cream
Pecans

Mix crumbs with sugar and butter. Press into bottom of 9² square pan.
Combine pumpkin with sugar, salt and spices. Fold in ice cream (mixture
is quite soupy). Pour into pan. Cover and freeze until firm. Cut into
squares about 20 minutes before serving. Top with whipped cream and
pecans, if desired.


- - - - - - - - - - - - - - - - - -


Per serving: 293 Calories; 13g Fat (39% calories from fat); 3g Protein;
43g Carbohydrate; 39mg Cholesterol; 307mg Sodium
Food Exchanges: 1 Starch/Bread; 1/2 Fruit; 2 1/2 Fat; 2 Other
Carbohydrates

NOTES : Source: Jean Lawrence, 1970s?

_____
--
http://www.jamlady.eboard.com, updated 11-9-05 finishing in four
parts the trip report from our vacation time in San Francisco
for Nephew Pat's wedding last weekend.