Coffee spumoni

12 Servings

Ingredients

Quantity Ingredient
1 gallon Coffee ice cream
1 cup Broken pecans
2 tablespoons Butter
2 Dozen almond macaroons; crumbled
Whipping cream; whipped
Pecan halves
¼ cup Bourbon

Directions

Let ice cream soften. Toast pecans lightly in butter. Butter two 9x9-inch pans. Sprinkle crumbs in each pan, reserving some for topping. Mix bourbon into ice cream. Spread half the ice cream over crumbs. Sprinkle with toasted pecans. Spread remaining ice cream over pecans & sprinkle with remaining crumbs. Freeze. Cut into squares to serve & top each serving with whipped cream & a pecan half. (Very good. A different dessert.) NELDA DOZIER

MARIANNA, AR

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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