|The Best of Ice Cream: A Cookbook|
|by Malvina C. Kinard|
In this elegantly illustrated guide to mouth-watering ice creams, sorbets, and frozen yogurts--all prepared using only natural ingredients--the au...
Tip: Try box fruitcake for more results.
1 - 10 of 21 for ice box fruitcake
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Heat butter and marshmallows until melted. Add milk and pecans; stir well. Pour over other ingredients that have already been mixed. Mix well and ...
Mix all ingredients ... in graham cracker box until ready to serve, then peel away box. Store in refrigerator until serving day. Best if made one week ahead.
Mix all ingredients ... Line graham cracker box or use plastic ... container. Refrigerate overnight. Slice and serve. Will keep for several weeks in refrigerator.
In a large ... from heat. Add box of graham crackers, ... chilled. Keep in refrigerator. Tastes almost like candy: I don't like fruitcake, but I can eat this.
Melt butter and marshmallow together. Crush graham crackers or use crumbs, chop and mix fruits and nuts together. Mix together with hands. Pack in ...
Line cracker box with wax paper. ... in boiler over low heat until marshmallows are melted. Spoon into box. Refrigerate 24 hours. (Store in refrigerator.)
In a large ... After this is mixed real good, pack the mixture into the box that the crackers came out of. Let sit for at least 24 hours before cutting.
Crumble graham crackers to a fine meal and set aside. In large pan (Dutch oven) melt marshmallows in the milk. Do not dilute the milk. Stir ...
Mix well; place in greased pan and put in refrigerator.
Mix in a large bowl squeeze and pack together in the pan. Chill in refrigerator, cut and serve. Makes 1 cake.
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