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This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice. —Anne Scholovich, Waukesha, Wisconsin
This recipe is:
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Originally published as Fourth of July Ice Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p223
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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