BLUE RIBBON HOT FUDGE CAKE 2 boxes brownie mix 1/2 gallon vanilla ice cream 1 jar hot fudge topping 1 carton Cool Whip 1 jar maraschino cherries
Bake both brownie mixes separately. Let cool. Remove brownie sheets from baking dishes. DO NOT CUT. Place one brownie sheet on serving tray. Slice vanilla ice cream and place on top of brownie sheet. Then take the second brownie sheet and place on top of ice cream. Pour hot fudge topping on top and cover with Cool Whip. Decorate with maraschino cherries. Feeds 1 to 10 people. Delicious! Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
