Recipes:
Chocolate-Glazed Ice-Cream Cake
INGREDIENTS
* 1 (22-ounce) package fudge brownie mix
* 1/2 gallon vanilla ice cream, softened
* 2/3 cup semisweet chocolate chips
* 2 cups confectioners' sugar
* 1 1/2 cups evaporated milk
* 1/2 cup butter or margarine
* 1 teaspoon vanilla extract
* 1 cup chopped walnuts
* 1 pint raspberries
**SERVES:** 12
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MAKE AHEAD
Freeze the uncut cake for up to 2 weeks for a wonderful dessert without the last-minute hassle. To serve, defrost slightly and cut into squares. Top with berries.
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VARIATION
Top this luscious dessert with a 21-ounce can of strawberry pie filling for a colorful and tasty berry-flavored layer.
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DIRECTIONS
**1.** Preheat oven to 350°F. Prepare and bake brownies according to package directions for cake-style brownies in a 9 x 13-inch baking pan. Cool in pan.
**2.** Spread softened ice cream over brownie layer. Cover; freeze until ice cream is firm, about 10 minutes.
**3.** Combine chocolate chips, confectioners' sugar, evaporated milk and butter in a medium saucepan. Bring to a boil, stirring continually, over medium-high heat. Reduce heat to medium.
**4.** Cook mixture, stirring, for about 5 minutes; remove from heat. Stir in vanilla and walnuts; cool. Spread over ice cream; loosely cover and freeze. Cut into squares. Divide berries among squares.
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Make It Quicker
* Before chopping nuts in a blender, add a little flour, sugar or cornstarch. This will keep the nuts separate and will prevent them from turning into a paste.
* No time to bake the brownies? Then ask your baker for a tray of uncut brownies!
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