Peppermint Ice Cream Patty Cakes
with Triple Fudge-Nut Sauce

Yield: 8 servings

Ingredients

Peppermint Ice Cream Patty Cakes

• 1 quart peppermint ice cream, softened
• 1 bakery pound cake, sliced into eight slices

Triple Fudge-Nut Sauce

• 1 (12 ounce) jar premium hot fudge sauce
• 1/2 cup chopped pecans
• 1/2 cup cashews
• Maraschino cherries
• Whipped cream

Instructions

Peppermint Ice Cream Patty Cakes

1. Spread softened scoop of ice cream over pound cake. Freeze.
2. When ready to serve, remove from freezer, and top with warm Triple Fudge-Nut Sauce.

Triple Fudge-Nut Sauce

1. Heat oven to 350 degrees F.
2. In a shallow baking pan, combine nutmeats. Toast the nuts, stirring at least once, for about 6 to 8 minutes.
3. In a small saucepan, combine sauce and trio of nuts; stir until combined.
4. Serve warm over Peppermint Ice Cream Patty Cakes.