Now onto a really simple dessert recipe!
I started with a Pampered Chef pan that is a silicone with flowers. This just made it fancier. The recipe called for a muffin tin.
1/2 gallon vanilla icecream
1 dozen chocolate covered cherries (I found mine at the drugstore)
Hershey's syrup or magic Shell chocolate topping
1 jar seedless raspberry jam** see note below
*recipe adapted from Taste of Home spring issue
Start with setting the icecream out of the counter for a few minutes to soften it up a bit.
Then put icecream in muffin tin with scoop leaving a dent in the middle, fill about 1/2 full to begin with. Place chocolate covered cherry then place more icecream on top and smooth out with spatula. Place back in freezer. An hour or so later take out and place a dollop of raspberry jam on top then refreeze again. *I will let you know now mine slid right off so it wasnt' pretty but it still tasted fine. I just tried to scoop it back on after it was frozen. Then after the 2nd layer is set use either the syrup or magic shell or both if you really want to be decadent then a dollop of whipped cream. This is very tasty recipe and easy too! My company enjoyed it too.
Have a good weekend! Check out more recipes here!