Fruit and Ice Cream
Red Velvet Cake
Quick
Easy
&
Kirkland Signature
Kirkland Signature red
velvet cake with cream
cheese icing
Cut a 2-by-5-inch wedge from the cake.
18 blueberries
Sprinkle blueberries and blackberries over
the top of the cake.
8 blackberries
1½-ounce scoop of
vanilla ice cream
Place a scoop of ice cream beside the cake.
Top with a sprig of mint. Makes 1 serving.
Sprig of mint
Crispy Chocolate Ice Cream Mud Pie
The Hershey Company
½ cup Hershey’s Syrup,
plus more for serving
;⁄; cup Hershey’s Special
Dark Chocolate Chips or
Hershey’s Semi-Sweet
Chocolate Chips
2 cups crisp rice cereal
4 cups ( 1 quart) vanilla
ice cream, divided
4 cups ( 1 quart) chocolate
ice cream, divided
Butter a 9-inch pie plate.
Place ½ cup chocolate syrup and chocolate chips
in a medium microwave-safe bowl. Microwave at
medium (50%) for 45 seconds, or until hot; stir
until smooth. Reserve ¼ cup of the chocolate syrup
mixture; set aside. Add cereal to the remaining
chocolate syrup mixture, stirring until well coated;
let cool slightly.
Place the cereal mixture in the prepared pie plate
and press evenly, using the back of a spoon, onto
the bottom and sides to form a crust. Place in the
freezer for 15-20 minutes, or until ;rm.
Spread half of the vanilla ice cream in the crust.
Spoon the reserved ¼ cup chocolate syrup mixture
over the layer. Spread half of the chocolate ice
cream over the sauce.
Top with alternating scoops of vanilla and chocolate
ice cream. Cover and return to the freezer until
serving time. Drizzle with additional syrup just
before serving. Makes 8 servings.
218 A Decade of Cooking The Costco Way
