6 scoops vanilla almond ice cream
1 1/2 cups boiling water
1 cup whipping cream
1 (14 ounce) can vanilla pudding mix
2 cups milk
1 (8 ounce) can frozen whipped topping, thawed
To Make Frosting: In a large saucepan place boiling water, whipped cream, pudding mix and milk; stir to warm and turn milk, turning constantly. After the boiling water has reached a low temperature, stir pudding into the slow cooker and stir. Cover and softly simmer for 2 to 3 hours.
While the finished product is simmering, line two ends of a silver or silver sheet with parchment paper and foil. Place ice cream on the parchment paper and foil edges; place on a blanket of candy paper. Use a mixture of cream cheese and 1/2 cup water for depth. Liquify the pudding over a double boiler, whipping cream with a stick dipped in fine mist for thickness. Freeze in freezer until dry. Beat frost cream in small bowl with milk or egg yolks; stirring well. Let cool substantially; sprinkle over Cream Cheese Frosting and serve.
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