Peach Ice Cream Cake

9 .5 hrs Prep: 90 minutes Cook: 0 minutes

70 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1	x	nonstick cooking spray
2	cups	gingersnap crumbs
2/3	cup	almonds	toasted, chopped
1/4	cup	candied ginger	minced
2	tablespoons	sugar
6	tablespoons	butter	melted
2	pints	frozen yogurt	peach
1/2	cup	caramel sauce	prepared
1	pint	vanilla ice cream
1	x	raspberries
1	x	peaches	sliced

Directions

With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap.

In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan.

Cut 1 pint frozen yohurt in half lengthwise through container; peel off wraper.

Cut each half crosswise into six pieces.

Quickly arrange pieces in one layer over crumbs, cutting as necessary.

Pour all the caramel sauce over yohurt; freeze 1 hour.

On top, layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs.

Cover; freeze overnight.

To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.

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Nutrition Facts

Serving Size 9g

Amount per Serving

Calories 70 82% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 45mg	2%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	0%
Sugars 3.0g
Protein 0.0g	1%

Vitamin A	4%		Vitamin C	0%
Calcium	1%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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