Conference turris::cooks

			Bananas Royale

	1  cup  Kraft Caramel Topping
	2  tbls light or dark rum
	�  tsp  cinnamon
	6  small firm bananas
	   Breyers Vaniall Ice Cream


    Combine topping, run and cinnamon in chafing disk or 12 inch skillet.
    Cut bananas in hlf lenghtwise and crosswise.  Add to topping mixture:
    heat thoroughtly.  Spoon banana into 6 dessert dishes: top each serving
    with scopp of ice cram.  Spoon squce over ice cream.

    6 servings.

    Variations: Subsitute 2 tablespoon water and � teaspoon rum flavoring
    for rum.
    
    

    
    			Brownie Alaskas



    	4 brownies, approximately 3-inches squares    
	  crushed peppermint candy
	  Breyers Vanilla Ice Cream
	4 egg whites
	� tsp cream of tartar
	6 tbls sugar

    Place brownies on cookies sheet, leaving 2 inches between each brownie.
    Top each with 2 teaspoon candy and scoop of ice cream.  Freeze 1 hour.
    Beat egg whites and cream of tartar until frothy.  Gradually add sugar
    beating until stiff peaks form.  Completely cover each ice cream and
    brownies dessert with meringue.  Bake at 450�, 3 minutes of until
    lightly browned.  Serve immediately.

    4 servings
    

		    Chocolate Mint Coffee Float

	    Hot Coffee
	    Creme de cacao liqueur
	    Breyers Mint Chocolate Chip Ice Cream

	    For each serving, combine � cup coffee and 2 tablespoon
	    liqueur.  Top with scoop of ice cream  Serve immediately

	    Variation: Substitute 1 tablespoon chocolate syrup for
	    creme de cacao.

			Hot Cider Float

		Apple cider, heated
		Breyers Vanilla Ice Cream
		Cinnamon

	    For each serving, fill each glass or mug 2/3 full of warm
	    cider: top with 2 small scoops of ice cream.  Sprinkle with
	    cinnamon.

	    Variation: Add 1 tablespoon Applejack to glass before adding
	    cider.

	    

    
		Peachy Cream Torte


	2  3-oz pkgs, ladyfingers, split
	� gal.  Breyers Vanilla Ice Cream, 
		  softened (15 minutes in refrigerator)

	� cup Kraft Peach preserves
	1 tablespoon water
	1 medium peach sliced

	Line 9-inch springform pan with plastic wrap. Reserve 12
	ladyfingers halves.  Line bottom and sides of pan with 
	remaining ladyfingers halves.  Fill with half of ice cream 
	and reserved ladyfingers.  Top with remaining ice cream.
	Freeze at least 1 hour.

	Remove rim of pan and plastic wrap.  Combine preserves and
	water: mix well.  Arrange peaches over top of ice cream.
	Brush with preserve mixture.  Serve immediately.

	10 to 12 servings
    

    
    
		    Pumpkin Pecan Finale

    
	  2 cups graham cracker crumbs
	  � cup  Parkay margarine or butter, melted
	  2 tbls. sugar
	  � gal. Breyers Butter Pecan Ice Cream,
		 softened (15 minutes in refrigerator)

	  1  16-oz can pumpkin
	  1  cup sugar
	  1� tsp. pumpkin pie spice
	  � tsp salt
	  1 cup whipping cream, whipped

       
	Combine crumbs, margarine, and sugar: press onto bottom of 13x9
	inch baking pan.  Spread ice cream over crust: freeze at least
	1 hour.  Combine pumpkin, sugar, and seasoning.  Fold in whipped
	cream.  Pour over ice cream layer: freeze.  Place in refrigerator
	5 minutes before servings.

	15 to 18 servings.

    
    
    		    Raspberry Chocolate Cups

	3/4 cups  semi-sweet chocolate pieces
	  2 tbls Parkay margarine or butter
	    Breyers Vanilla Ice Cream
	  6 tbls Kraft Raspberry Topping

    Melt chocolate with margarine over low heat, stirring until smooth.
    Place 6 muffin cup liner in a muffin pan with 2� x 1� inch cups.
    Spoon approximately 1 tablespoon chocolate mixture into each of the
    paper-lined muffin cups.  With back of spoon, spread mixture evenly
    around bottom and sides of cups: refrigerate at least 1 hour.  Just
    before serving, carefully remove paper from cups.  Fill each cup with
    small scoop of ice cream: spoon topping over ice cream.

    6 servings

    Variations:  Substitute Breyers Chocolate Ice Cream for Vanilla Ice
    Cream.  Substitute sweetened fresh strawberries or raspberries for
    raspberry topping.
    

    
    
    		    Shamrock Pie    
    
	1 cup  crusted creme-filled chocolate cookies
	       (approximately 12 1 3/4-inch cookies)
	2 tbls Parkay margarine or butter, melted
	6 tbls green creme de menthe liqueur
	� gal Breyers Vanilla Ice Cream. softened (10 minutes
	      in refrigerator)

    Combine cookie crumbs and margarine, press onto bottom of 9 inch
    springform pan.  Fold creme de menthe into ice cream.  Spoon over
    crust. Garnish with thin mints if desired.  Freeze at least 3 hours.

    8 to 10 servings

    Variations:  Substitute chocolate cookie crust for creme-filled
    chocolate cookies and margarine.
    
 

    
		Razzle Dazzle Strawberry Pie

    
	1  7-oz jar Kraft Marshmallow Creme
	1  cup Breyers Strawberry Ice Cream, 
		softened (5 minutes in refrigerator)

	1  8-oz container Breyers Strawberry yogurt
	2  cups thawed La Creme Whipped Topping with Real Cream
	
	    Pastry for 1 9-inch pie, baked


	Combine marshmallow creme and ice cream, mixing with electric
	mixer or wire whisk until will blended.  Stir in yogurt.  Fold
	in whipped topping.  Pour into shell: freeze at least 1 hour.
	Place in refrigerator 5 minutes before serving.

	6 to 8 servings

	Variation: Substitute graham cracker or cookie crumb for
	   pastry crust.

    
		    Tortoni Tempters

    
	3/4  cup loosely packed coconut macaroon cookie crumbs
		 (approximately 6  1�-inch cookies)

	 2 tbls  Kraft Red Raspberry preserves

	 1 pint  Breyers Butter Pecan Ice Cream
		 softened ( 5 minutes in refrigerator)
	
	
	Combine cookie crumbs and preserves.  Place six muffin cup
	liners in a muffin pan with 2� x 1�-inch cups.  Press 1 tbl
	crumbs mixture onto bottom of paper lined muffin cups.  Fill
	each cup with ice cream.  Top with additional preserves, if 
	desired.  Freeze at least 1 hour.

	6 servings.

    
    
		    Holiday Trifle

    1  8-inch tube angel food cake, cut or torn into bite-sized pieces
    3  tablespoon  sherry
    �  cup Kraft Red Raspberry Preserves
    �  cup Kraft Peach Preserves
    �  gal Breyers Vanilla Ice Cream, softened (15 minutes in
	refrigerator)

    Toss cake with sherry.  Place half of cake in 2� quart serving bowl.
    Top with raspberry preserves and half of ice cream.  Freeze until firm.
    Cover with remaining cake; top with peach preserves.  Spoon in remaining
    ice cream.  Freeze as least 1 hour.  Place in refrigerator 5 minutes
    before serving.  Garnish with fresh fruit, if desired.

    8-10 servings
    
	    
    Variations:  Substitute one 10 3/4-oz frozen pound cake, thawed, for
    angel food cake.  Substitute orange juice for sherry.

    

		    Peanut Butter  & Jelly Sundaes

	    1/3 cup peanut buffer
	    1/3 cup light corn syrup
	      2 cups crisp rice cereal
	        Breyers Vanilla Ice Cream
	        Kraft Grape Jelly

	Combine peanut butter and syrup.  Add cereal: mix until well
	coated.  In a muffin pan with 2� x 1�-inch cups, use back of 
	spoon to press mixture into ten cups.  Freeze at least 1 hour.
	Just before serving fill cup with ice cream, top with jelly.

	10 servings