Easy, No Bake, Ice Cream Sandwich Cake!

The motivation for this recipe comes from my friend Judy Kennedy, who makes a version of this for her family.  This recipe is adapted from Judy's and from Taste of Home.  It's a simple, no-bake, freezer dessert, and perfect for a Memorial Day picnic (as long as you have a freezer nearby!).

ICE CREAM SANDWICH CAKE

19 ice cream sandwiches

1 jar (16 ounces) hot fudge ice cream topping
1-1/2 cups salted peanuts (omit if peanut allergy is a concern) OR cookie/candy topping of your choice
3 Heath candy bars (1.4 ounces each)
2 cartons (8 ounces each) frozen whipped topping, thawed

Directions

Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13-in. x 9-in. dish. Arrange eight sandwiches in opposite direction in the dish. Remove lid from fudge topping. Microwave 15-30 seconds to warm; stir. Spread one-half of fudge topping over ice cream sandwiches. Spread one container of whipped topping over top.

In a food processor, combine peanuts (or substitute) and candy bars. Cover and pulse until chopped. Sprinkle one-half of mixture over whipped topping layer. Repeat layer of ice cream sandwiches, fudge topping and whipped topping over top of cake. Sprinkle with remaining candy mixture.

Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 15 servings.
 


Photo credit: http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps38499_THCS1115476D75.jpg

Key Lime Mousse

I've been thinking about desserts for Memorial Day.  I could come up with the standard red, white, and blue desserts that are present at every picnic from Memorial Day through Labor Day, and I will probably do that this summer, but today I'm thinking green.  Limes.  Limes mean summer to me.  They are fresh, juicy, tangy and tart.  Their citrus essence, sweetened and cooled with whipping cream and the nuttiness of graham crackers, is (for me) irresistible.  But I love lime-flavored anything, most especially key lime pie.  This mousse recipe,  from recipezaar.com, is a nice take on that famous dessert, but in an easy, less-structured, easy-to-serve form.


KEY LIME MOUSSE

    * 1 tablespoon unflavored gelatin
    * 3/4 cup key lime juice or lime juice
    * 1 tablespoon finely grated lime zest
    * 1 1/2 cups sugar
    * 2 cups whipping cream
    * 1 tablespoon confectioners' sugar
    * 1/2 cup warm water
    * 1 lime
    * 6 eggs
    * 1/4 teaspoon salt
    * 12 honey graham crackers, finely crushed
    * 1/2 teaspoon vanilla extract

Directions

• In a mixing bowl, soak the gelatin in warm water until it softens and dissolves, stirring occasionally. Gradually stir the lime juice and zest into the gelatin and set mixture aside.
• In a large bowl, beat eggs, sugar, and salt at high speed until thick and foamy, 7-10 minutes. Reduce speed to low and beat in key lime mixture.
• Cover bowl and refrigerate until mixture begins to set but is still liquidy- approx 1 hour.
• Whip 1 cup of whipping cream until it forms soft peaks and fold into key lime mixture.
• Pour half the key lime mixture into a large bowl and sprinkle a layer of crushed graham cracker crumbs on top, reserving 3 tablespoons. Fill bowl with remaining key lime mixture and refrigerate for at least 2 hours or overnight.
• Before serving, whip remaining cream with confectioners' sugar and vanilla extract until soft peaks form. Pipe or spoon cream on mousse and sprinkle remaining graham cracker crumbs on top.

Garnish with sliced limes.


Recipe source: http://www.recipezaar.com/recipe/Key-Lime-Mousse-158038
Photo credit: http://bobzuck.com/KeyLime.jpg