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Gourmet Desserts Dessert Recipes ice cream cakes
Rainbow Ice Cream CakeCrust Combine crumbs, sugar and butter; mix well. Press onto bottom of 8 or 9-inch springform pan. Sprinkle 1/4 cup chopped candies over crust. Bake at 350 degrees F for 10 minutes. Cool thoroughly, freeze. Filling Divide ice cream into thirds; return 2 portions to freezer until ready to use. Combine 1/3 portion ice cream and 10 drops green food coloring in large bowl; mix well. Spoon over crust, freeze about 30 minutes or until firm. Combine 1/3 portion ice cream, 7 drops red food coloring and 14 drops yellow food coloring; mix well. Add orange rind and 3/4 cup chopped candies; mix well. Spoon over green layer, freeze about 30 minutes or until firm. Combine 1/3 portion ice cream and 10 drops yellow food coloring; mix well. Spoon over orange layer. Cover securely with foil; freeze overnight. Remove from freezer 5 to 10 minutes before serving. Remove rim from springform pan. Cut into wedges to serve. Makes 1 (9-inch) ice cream cake.
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