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Peppermint Ice Cream Patty Cakes:
1 quart peppermint ice cream, softened
1 bakery pound cake, sliced into eight slices
Triple Fudge-Nut Sauce
Spread softened scoop of ice cream over pound cake. Freeze.
When ready to serve, remove from freezer, and top with warm Triple Fudge-Nut Sauce.
Serves 8.
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
Heat oven to 350 degrees F.
In a shallow baking pan, combine nutmeats. Toast the nuts, stirring at least once, for about 6 to 8 minutes.
In a small saucepan, combine sauce and trio of nuts; stir until combined. Serve warm over Peppermint Ice Cream Patty Cakes.
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