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This fancy-looking cake can be prepared in a flash on a rainy day and stored in the freezer for later use," remarks Nancy Horsburgh of Everett, Ontario. "It's light, minty and a real hit with guests who think you're showing off!"
This recipe is:
Quick
Originally published as Peppermint Ice Cream Cake in Quick Cooking January/February 1999, p36
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Dec. 11, 2011 by happylady13
My family loves this done at Christmas time but I use the peppermint candy ice cream. when it's ready for the freezer, I put a carton of cool whip over the entire cake. Absolutely to die for!
Reviewed on Dec. 14, 2010 by happylady13
I used peppermint candy ice cream instead of vanilla. Left out the pecans because of people with allergies to nuts. When it was put together I froze it and just before serving I put a coat of cool whip over the cake and added some mint hershey kisses on top. It was a huge hit.
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