Easy Ice Cream Cake

• 1 frozen pound cake
• 3 different ice cream flavors (about 1 cup each) We used Chocolate Brownie, Cookies and Cream and French Vanilla
• 3 different candies (one per ice cream layer) We used chocolate peanut butter cups, mini chocolate candies and crushed up cookies
• chocolate candy shell (they sell this near the ice cream toppings and it hardens almost immediately after hitting the cold ice cream

1. Remove the pound cake from the foil pan and cut it into 3 even layers (sort of-ours were hilariously crooked)
2. Line the foil pan with enough plastic wrap to go over all 4 sides (this is to make it easy to cover and then remove from the pan later for slicing
3. Place one layer of pound cake in the bottom of the pan and cover with 1 cup of ice cream. Sprinkle with candy. Repeat layers and top the last layer of ice cream with the chocolate shell topping.
4. Before the shell completely hardens, sprinkle with additional candy and cookies. Place in the freezer UNCOVERED for about 5 minutes to quickly harden the shell and ice cream a bit.
5. Wrap up tightly and store in the freezer until ready to serve.

Once you’re ready to eat it, remove from the freezer and pull gently on the plastic wrap to lift the ice cream cake out of the pan. Use a warm knife to quickly and easily slice through the ice cream and cake layers.

BABY SHOWER FRUIT TRAY...this is the cutest thing ever!!

Cannoli Cheesecake

Crust
1 1/2 cups (325 mL) graham cracker crumbs
2 tbsp (30 mL) granulated sugar
1/4 cup (60 mL) butter, melted

Filling
3 tubs (475 g/each) Tre Stelle® Extra Smooth Ricotta Cheese
1 1/2 cups (325 mL) granulated sugar
1/2 cup (125 mL) all purpose flour
1 tbsp (15 mL) vanilla extract
2 tsp (10 mL) freshly grated orange peel
7 eggs, lightly beaten
1/3 cup (75 mL) miniature chocolate chips
candied orange slices or shelled pistachios for garnish if desiredPreheat oven to 350ºF (175ºC).

Wrap all sides and bottom of a 9” spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan. Bake for 10 minutes; allow to cool before filling.

In a large bowl beat Ricotta Cheese and granulated sugar until smooth. Beat in flour, vanilla and orange peel. Add beaten eggs one at a time and blend on low speed only until incorporated (do not over mix). Carefully pour into prepared pan and sprinkle with chocolate chips. Place in a large baking pan and add 1” of hot water to the pan.

Bake for 75 minutes or until centre is almost set. Carefully remove pan from oven and lift out spring form pan and place on a wire rack to cool for 10 minutes. Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and remove side of pan. Refrigerate until ready to serve. Garnish with candied oranges or pistachios if desired.

Makes 12 servings.