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Peach Ice Cream Cake

Author/Submitted by: McCall's July 1993 Happy Charring
Servings: 12
Categories: Cakes / Desserts / Frozen Desserts

2  cups  Gingersnap cookie crumbs, approx 34 cookies
2/3  cup  Almonds, toasted chopped
1/4  cup  Crystallized ginger, minced
2  tablespoons  Sugar
6  tablespoons  Butter, melted
2  pinches  Frozen yogurt, peach
1/2  cup  Caramel topping, prepared
1  pint  Vanilla ice cream
    Peaches, sliced

1. With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap. In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yohurt in half lengthwise through container; peel off wraper. Cut each half crosswise into six pieces. Quickly arrange pieces in one layer over crumbs, cutting as necessary. Pour all the caramel sauce over yogurt; freeze 1 hour. On top, layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight.

2. To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.

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