Ice Cream Puff Pull-Apart Sundae
10-12 cream puff shells (try making your own, recipe below)*
1/2 gallon ice cream, flavor of choice
1 1/2 cups chocolate fudge or sundae sauce
Maraschino Cherries
1/2 cup chopped nuts
Whipped Cream
Lightly oil a 10-inch spring form pan; line with plastic wrap (sides of plastic wrap should drape over sides of pan) using multiple sheets as necessary to completely line pan; set aside.
Slightly soften ice cream. Cut top 1/3 off cream puffs, remove any soft dough from centers. Fill cream puffs with soften ice cream, place filled cream puffs in prepared pan, completely filling space on each layer and filling pan. Drizzle with chocolate fudge sauce. Freeze uncovered until frozen; wrap once frozen.
To serve, remove spring form pan and plastic wrap, place Pull-Apart Sundae on serving plate; drizzle with additional fudge sauce if desired. Top with whipped cream, maraschino cherry and sprinkle with chopped nuts. Break off individual cream puffs to enjoy.
Notes:
This fun twist on Pull-Apart recipe is a delicious cool summer time treat. Serves 10-12
* Cream Puff Recipe: Preheat oven to 400 degrees. Line large baking sheet with parchment paper; set aside. Combine 1-cup water, 1/2-cup butter, 1/8-teaspoon salt and 1-tablespoon sugar in medium saucepan. Cook over medium heat until butter melts and water comes to a boil. Add 1-cup flour all at once and rapidly stir until mixture pulls away from sides of pan, stir and cook 2 minutes. Remove from heat, add 4 eggs, 1 egg at a time, stirring until mixture is smooth; stir in 1-teaspoon vanilla. Drop by teaspoonful making 12 high mounds on prepared baking pans. Bake 25-30 minutes (do not open oven during first 15 minutes of baking). Turn off oven, remove cream puffs and make a slit in side of each puff; return cream puffs to oven and allow to cool 1-hour. Cool completely.
Star Spangled Banner Banana Split Pie
3/4 cup graham cracker crumbs
3/4 cup finely chopped nuts
3 tablespoons butter, softened
2 tablespoons sugar
3 cups strawberry ice cream, softened
5 cups vanilla or blue berry ice cream, softened
1/2 cup blue berry syrup
Blue food color, optional
3 egg whites
1 cup marshmallow crème
Fresh blue berries, strawberries, bananas optional
Chocolate sauce, caramel sauce or fruit puree
Preheat oven to 325 degrees.
Combine crumbs, nuts, butter and sugar; mix well. Press into the bottom and up sides of a 9-inch pie plate or spring form pan which has been lined with parchment paper. Bake 10 minutes or until edges are golden brown. Cool.
Spread softened strawberry ice cream in bottom of pie shell; freeze 1 hour.
Spread half the vanilla ice cream over strawberry ice cream and freeze.
Stir blue berry syrup and optional blue food coloring into remaining vanilla ice cream and spread over vanilla layer; freeze at least 1 hour.
Preheat oven to 425 degrees.
Beat egg whites until stiff, fold in marshmallow crème and carefully spread over frozen ice cream layers being careful to seal edges of crust. Bake 3-5 minutes of until lightly browned. Freeze at least 6-8 hours or until firm.
To serve, slice into wedges, add fresh berries and banana slices, drizzle with syrup or fruit puree.
Notes:
Beautiful ice cream pie for celebrating Independence Day – bonus, you can make it ahead. Serves 8-12
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on Facebook www.facebook.com/DairyUTNV
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