Serves 8-12
Ingredients
9 oz.
Annie's Homegrown Organic Chocolate Bunny Grahams, crushed
2 tbsp.
Kowalski's Unsalted Butter, melted
1 pt.
strawberry or raspberry ice cream, softened
9 oz. jar
Kowalski's Signature Deep Dark Hot Fudge Sauce, divided
1 pt.
vanilla ice cream, softened
1 pt.
chocolate ice cream, softened
Directions
- Line a 9x5x2" loaf pan with parchment paper, allowing excess paper to have over the long edges of the pan.
- In a medium mixing bowl, combine graham crumbs and butter; press about ¾ cup crumb mixture into the bottom of the lined pan.
- Carefully spread softened ice cream over crumbs; top with ¾ cup crumb mixture and ⅓ of the fudge sauce.
- Repeat layers with remaining ice cream, crumbs and fudge sauce.
- Cover pan tightly with foil; freeze until solid (8-12 hrs.).
- Fill kitchen sink with warm water. Carefully lower the pan into the water until it almost reaches the top of the pan; hold for about 20 sec.
- Lift terrine out of pan with parchment paper. Cut into slices with a warm, dry knife; serve immediately.
Find It!
- Find Kowalski's Deep Dark Fudge Sauce near the ice cream toppings.