Tuesday, August 3, 2010

Peanut Butter Cup and Pretzel Terrine

Happy Summer to All!
I read an article in the Arizona Republic today that Arizona is having a 'cool' summer. I admit it--it hasn't been quite as scorching as usual. But, it's still hot. This is another alternative dessert that doens't require the use of an oven.

  1. Line a loaf pan with parchment, leaving an overhang. Press 1½ pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1½ pints vanilla ice cream, and ¾ cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
  2. To serve, remove from pan and slice.

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