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Frozen Holiday Pudding desserts 1 pint pistachio ice cream 1 pint strawberry ice cream 1 pint vanilla ice cream 1 pint coffee ice cream 1 purchased pound cake; or make your own 1 kirsch 1 creme de cacao 1 cointreau® 1 brandy Note: You can use any combination of ice creams and liqueurs you like best. Cut the cake in 1/4-inch slices to fit a loaf pan. Soak each slice in a different liqueur. Pack a thin layer of pistachio ice cream in the bottom of the pan, then place a piece of the soaked cake. Alternate the ice cream and slices of cake until the pan is full, the ice cream layer on top. Return to the - Freezer for at least two full days. Slice and serve on chilled plates. Neither the cake nor the ice cream should be more than 1/4 inch thick, and the more layers of each you have, the better the pudding. You can make it without the liqueurs and have good results, too. Recipe by: Helen Corbitt's Potluck Cookbook Posted to MC-Recipe Digest V1 #873 by "Crane Walden Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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