As you may know, we had our annual pie & cake ice cream social yesterday afternoon. I think people had a good time and enjoyed their desserts.
In the past, sometimes the ice cream has gotten rather soft by the time our servers got toward the bottom of the pail. Rather than toss the “soupy” stuff (or try to re-freeze it and hope it isn’t too crystallized), I’ve been known to make “cherry supreme.” This is a family favorite recipe we enjoyed as kids. You make a crumbly crust and serve the dessert with hot cherry pie filling (see recipe below). Shelly (our Activity Director) was too efficient this year and got the ice cream back in the freezer.
Next time your vanilla ice cream gets a little soft, you might want to try out “cherry supreme” – it might become a family favorite of your own.
1/2 cup butter or margarine
1/4 cup brown sugar (packed)
1 cup flour
1/2 cup chopped pecans
1/2 gallon vanilla ice cream (softened)
Heat oven to 400. Mix butter, sugar, flour, and pecans. Press evenly in bottom of un-greased baking pan – 9X9X2. Bake until light brown (about 12 minutes). Crumble with spoon. Cool. Reserve 1 cup of the crumbs, press remaining crumbs evenly in bottom of pan. Pack ice cream on crust. Sprinkle the reserved crumbs on top and refreeze for at least 4 hours. Just before serving, heat a 21-oz. can cherry pie filling and serve ice cream dessert with hot cherries on top.