Happy Memorial Day to all! We are celebrating both the long weekend and Adventure Guy’s birthday with his extended family today. I’m a firm believer in multiple birthday celebrations, so, though yesterday was his actual birthday, we celebrated first on Saturday night with dinner out with friends. Yesterday was more low-key, though we did do some shopping for the grill he’s wanting for his present. Today, we’ll grill some steaks and hope for weather nice enough for the kids to christen MIL’s pool for the summer.
Since I’ve been busy preparing for the cookout today, I thought I’d share the recipe and instructions for the ice cream sundae dessert that is a favorite with the folks around here. It’s actually a recipe from my mom, which is not surprising since all of our family recipes seem to be desserts. This one is much more appropriate for a Memorial Day celebration than it was for Thanksgiving when I made it last. However, that’s how much Adventure Guy’s family likes it. They put in a special request for it at any available holiday.
I classify this one as “easy but time consuming.” This is not a last-minute type thing.
Ice Cream Sundae Dessert
To begin, set out 1/2 gallon of vanilla ice cream to soften. I prefer Bluebell Homemade Vanilla for this recipe, but any vanilla ice cream will work.
Crush 28 Oreo cookies in heavy duty plastic bag.
Mix crumbs with 6 Tbs. melted margarine or butter. Stir to combine.
Press crumb mixture into bottom of 13 x 9 pan. Cover entire pan.
Stir softened vanilla ice cream a bit and then scoop it out onto the crust. Spread so that it creates a smooth layer of ice cream.
Freeze this layer hard, at least three hours.
Rest. You’ve worked hard, and you have to wait at least three hours to do anything else with this recipe! Well, at least almost three hours. About two hours in, go ahead and make the sauce for the next layer.
Combine 2 oz. semi-sweet chocolate, 2 Tbs. margarine or butter, 1 c. sugar, and 1 small can evaporated milk.
Bring the mixture to a boil over low heat, stirring constantly. This will take a while and eat into your resting time! Once the mixture boils, remove it immediately from heat and let cool completely.
Spread sauce over ice cream layer. I’ve never succeeded in getting this to happen without a little melting of the ice cream layer, no matter how cool the sauce is. But it’s okay!
Return the pan to the freezer and freeze hard again, preferably overnight.
Next, top the dessert with 8 oz. Cool Whip (my mother’s recipe calls for 9 oz., but there is no longer a 9 0z. size). And sprinkle with pecans. We only top half the dessert with pecans here because some of the family doesn’t like nuts. Trust me, though, it’s much better with the pecans.
Freeze again, for at least two hours. Then, impress your family and friends!
The finished product, right before I ate it! It’s better not to ask for a calorie count on this one!