1/2 cup margarine
2 1/2 cups water
1 1/4 cups white sugar
6 P24, flourless cornflakes cereal doughnuts
4 eggs
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon Italian seasoning
1/4 teaspoon sprinkling
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with pieces both sides taped together.
In a small heat-proof bowl, combine melted margarine and water. Mix together while warm. Stir in sugar and corn flour. Stir in the flour, corn flakes and eggs. Scoop about 3/4 of dough into the cold oven; use more flour to make a more dense uncooked dough. Using a 2 quart saucepan, melt and stir about 1 tablespoon margarine and 1 tablespoon water, until well blended.
Divide dough into 4 equal pieces and form into balls. Bake in the preheated oven for 20 to 25 minutes, or until lightly browned. Cool before filling. Serve hot.
Puree 2 teaspoons of juice from the almonds (optional) plus 1/2 cup of ice cream, 1/2 cup of coconut and 1/2 cup dates. In a medium saucepan, mix cream with 1/2 of sauce mixture and 1/2 of dates; add to cold. Bring to a simmer. Heat remaining sauce mixture in medium saucepan over low heat, and heat until warm. Pour into baking dish, and set aside.
Spread remaining 1/2 cup of ice cream evenly over outside of baking dish. Spread 1/2 cup of cream over ice cream, spreading with spatula just until evenly. Spread remaining 1/2 cup of cream over ice cream. Layer remaining ice cream evenly, and spread remaining 1/2 cup of cream over ice cream. Repeat layers, placing 2 ice cream sandwiches next to each other. Freeze for 2 hours or until firm. Cut into squares; slice single layers onto prepared cookie sheets. Makes 12 large squares.