Judiths Rice Cream Delight Recipes

FROZEN ICE CREAM DELIGHT

Steps:

• Combine 2 cups cookie crumbs with melted butter and sugar. Press onto the bottom of a 13x9-in. dish. Freeze for 15 minutes., Spread ice cream over crumbs; freeze until firm, about 3 hours., In a small saucepan, combine confectioners' sugar, chocolate chips, cubed butter and evaporated milk. Bring to a boil; boil for 8 minutes. Remove from the heat; stir in vanilla. Cool to room temperature. , Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top; sprinkle with remaining 1/2 cup cookie crumbs. Freeze for at least 3 hours before serving.

FROZEN ICE CREAM DELIGHT

Steps:

• For crust: combine cookie crumbs, butter and sugar; press onto bottom of an ungreased 13x9 pan.
• Freeze for 15 minutes.
• Spread ice cream over crust; freeze until firm, about 3-4 hours.
• Meanwhile, combine the first 4 sauce ingredients in a saucepan; bring to a light boil; boil for 8 minutes.
• Remove from the heat and stir in vanilla; cool to room temperature.
• Spoon over ice cream; sprinkle with peanuts.
• Freeze until firm.
• Spread Cool Whip topping over nuts and sprinkle with cookie crumbs.
• Freeze for at least 3-4 hours before serving.

JUDITH'S RICE CREAM DELIGHT

Steps:

• In a double boiler, heat butter, water and rice to boiling.
• Reduce heat and simmer uncovered for 12 minutes or until all the water is absorbed.
• Stir into the rice, the milk, salt, sugar and cinnamon stick.
• Heat to boiling the reduce heat, cover and simmer for 1 hour.
• Remove from heat; Remove cinnamon stick and add almonds.
• Cool and let rest.
• Chill at least 2 hrs. at room temperature; covered with plastic wrap (not to form skin) before folding in whipping cream; otherwise the cream will deflate and you'll have soup!
• Whip cream with vanilla and fold into cooled rice mixture.
• Keep cold before serving.
• Serve with warm raspberry syrup on top.