In this version of spumoni, an Italian ice-cream dessert, use our Vanilla Meringue Cookies recipe or store-bought meringue cookies.

Recipe by Southern Living September 2001

Gallery

Recipe Summary test

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together vanilla ice cream, 1/2 cup whipped topping, and almond extract. Spoon mixture into a plastic wrap-lined 2-quart glass bowl, and freeze 15 minutes or until set.

    Advertisement
  • Stir together 1 1/2 cups whipped topping and cookie crumbs; spread evenly over vanilla ice-cream mixture. Freeze 15 minutes.

  • Stir together chocolate fudge ice cream and 1/2 cup whipped topping. Spread over cookie crumb mixture. Cover and freeze 3 hours or until firm.

  • Process raspberries in a blender or food processor until smooth. Pour through a fine wire-mesh strainer into a small saucepan, pressing pulp with a wooden spoon; discard seeds. Bring raspberry puree, sugar, and lemon juice to a boil, stirring constantly; cook, stirring constantly, 2 minutes or until sauce is thickened.

  • Remove ice-cream mixture from freezer. Dip glass bowl in warm water 15 seconds. Invert onto a serving dish, discarding plastic wrap. Cut ice cream into wedges; serve with raspberry sauce and, if desired, remaining whipped topping.

  • NOTE: For testing purposes only, we used Edy's No Sugar Added Fat Free Ice Cream.

Nutrition Facts

261 calories; protein 4.2g; carbohydrates 57g; fiber 2g; iron 0.3mg; sodium 130mg; calcium 66mg.
Advertisement