This is a promo recipe sheet from Pillsbury that was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Recipe Card For Fudge Nut Freeze

Fudge Nut Freeze
12 TO 16 SERVINGS

Crust

1/2 cup butter or margarine
1 cup Pillsbury’s Best All Purpose or Self-Rising Flour
1/4 cup instant cocoa mix
1/4 cup sugar
1/2 cup diced roasted almonds
or crushed peppermint stick candy

Filling

1 pint unsweetened whipping cream
1 pint softened vanilla ice cream*
1/4 cup instant cocoa mix
1/2 cup miniature marshmallows, if desired.

Crust: Line a 9-inch square pan with aluminum foil. In large heavy skillet, melt butter. No need to sift flour; measure by lightly spooning into cup and leveling off. Combine flour, instant cocoa and sugar with melted butter; mixture will form a ball. Stirring constantly, cook over medium high heat 3 to 5 minutes until mixture is crumbly. Sprinkle into foil-lined pan; refrigerate until completely cooled. Add nuts or crushed peppermint and mix well with crumbs; reserve 1/2 cup mixture for topping. Spread mixture over bottom of pan; do not press. Pour Filling over crumbs. Sprinkle 1/2 cup reserved crumb crust mixture over Filling. Freeze 6 hours or overnight. Lift foil to remove dessert.

Filling: In large mixer bowl, beat whipping cream until thickened. Add instant cocoa and softened ice cream, beat well. Fold in marshmallows.

Tips: *To soften ice cream remove from freezer before making pie crust.

To crush peppermint sticks, place in plastic bag and use rolling pin to crush.

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