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10 to 12 Swiss cake rolls
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2 pints vanilla ice cream, softened
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3/4 cup hot fudge ice cream topping
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2 pints chocolate ice cream, softened
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Line a 2-qt. bowl
with plastic wrap. Cut each cake roll into eight slices; place in
prepared bowl, completely covering the bottom and sides. Cover and
freeze for at least 20 minutes or until cake is firm.
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Spread vanilla
ice cream over cake. Cover and freeze for at least 1 hour. Spread with
fudge topping. Freeze for at least 1 hour. Spread with chocolate ice
cream. Cover and freeze for up to 2 months. Just before serving, remove
from the freezer and invert onto a serving plate. Remove bowl and
plastic wrap. Cut into wedges.
Yield: 12-14 servings.
This recipe is adapted from www.tasteofhome.com
Editor's Note: This recipe was tested with Little Debbie Swiss Cake Rolls.
Originally published as Swiss Swirl Ice Cream Cake in Taste of Home's Holiday & Celebrations Cookbook
Annual 2004, p199
