1/2 cup butter
1/2 cup sugar
2 packages graham crackers, crushed
1/2 gallon of Both chocolate & vanilla ice cream
Cream butter. Mix in sugar and and graham cracker crumbs. Line the bottom and sides of 16 cup bowl. Soften the ice cream. Press one flavor into crumb lining and then put second flavor on top. Freeze at least 6 hours (overnight is better). To unmold, I dip the bowl in a sinkful of hot water. Run spatula around sides, then turn upside down onto a plate. Slice like a cake to serve.
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