Ice Cream Sandwich

High in Vitamin B2 - essential for growth and production of red blood cells


Makes 8 servings


INGREDIENTS:

2 packs (400g) vanilla or chocolate wafers
1 pint (238g) vanilla ice cream
1 can (439g) Fruit Cocktail, drained and chopped


PROCEDURES:

1. LINE a 7" x 7" pan with foil. Cover bottom of pan with a single layer of wafers

2. SPREAD half of ice cream to cover the wafers. Top evenly with chopped Fruit Cocktail. Cover and freeze for about an hour. Freeze remaining ice cream.

3. AFTER an hour, spread the remaining ice cream on top of fuit then cover with remaining wafers. Freeze again until firm. Cut into servings portions and wrap in foil. freeze until ready to serve.

Fiesta Ice Cream Sandwich

Layered Cookie And Cake

Ingredients


3 pcs raisin bread, cut into 1/2" cubes

1 can fruit cocktail, drained

1 tbsp brown sugar


Chocolate Cream


1/2 cup all purpose cream, chilled

1 tbsp sugar

1/8 tsp vanilla extract (optional)

3-4 pc chocolate cookies, crushed (without cream filling)



Procedures


1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.

2. Spread half of bread cubes on an 8"x5" pan. Add half of Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.

3. Layer with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.

Fruit Pops

Ingredients


1 can Fruit Cocktail drained (reserve syrup)

1/4 cup red monggo beans, cooked until soft

3/4 cup sweetened condensed milk




Procedures


1. Add water to fruit cocktail syrup to make 2 cups. Simmer until thick (about 10 minutes). Stir in condensed milk. Freeze for 5 hours. Take out from the freezer and beat for 2 minutes. Add remaining ingredients.

2. Pour every 1/4 cup of mixture into ice drop mold . Freeze until partially set. Insert popsicle stick at the center, then freeze overnight.

3. To remove, hold stick and immerse bottom of mold in a bowl of water. Gently pull out the pops from the mold.

Chocolate Mousse Pie

Ingredients

1 pkg semi-sweet chocolate (8 squares)
1/4 c water
8 eggs separated
1 1/2 t vanilla
2/3 c sugar


Method


Butter a 9-inch pie plate, sprinkle with sugar. Melt chocolate with water in saucepan over very low heat, stirring until smooth. Stir in egg yolks; add vanilla. Beat egg whites, gradually adding sugar until mixture forms stiff peaks. Stir a small amount into chocolate mixture, then fold chocolate mixture into remaining meringue mixture. Pour 4 cups into pie plate. Chill remaining mixture, bake mixture in pie plate at 350 deg. for 25 minutes or until just set. Cool slightly; chill 1 hour. (center will fall, forming shell.) Spoon chilled mixture into shell. Chill at least 3 hours.

Easy Chocolate Ice Cream

Ingredients: 100 g - bittersweet or semisweet chocolate, chopped 150 ml - milk, whole or low-fat 150 ml - Baileys liquor 1.5 - medium-sized ripe banana, peeled*, and cut into chunks 1 tbsp (15 ml) - dark rum

Method

1. In a small bowl set over a pan of simmering water (or in the microwave), melt the chocolate with the milk.
2. Blend the melted chocolate, the Baileys, the banana, and rum until smooth.
3. Pour into a plastic or metal container, cover, and freeze for at least 4 hours.