Peach Ice Cream Cake
By: Harpie
Published: Saturday, February 27, 2010 - 2:46am

Ingredients




Nonstick cooking spray
2 cup (34 cookies)s gingersnap crumbs
2/3 cup almonds, toasted and chopped
1/4 cup crystallized ginger, minced
2 tablespoons sugar
6 tablespoons butter, melted
2 pints peach frozen yogurt
1/2 cup caramel sauce, prepared
1 pint vanilla ice cream
Raspberries
Peaches, sliced

Preparation

1 With cooking spray, grease 9 x 5 x 3 loaf pan; line with plastic wrap.  2 In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yogurt in half lengthwise through container; peel off wrapper. 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.  3 On top, layer crumbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs. Cover; freeze overnight. 4 To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.