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Ice Cream Cake III Recipe

Ingredients

38 eggs

1/2 cup butter, melted

2 (8 ounce) packages cream cheese

1 1/2 cups white sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

1 teaspoon unflavored gelatin

1 teaspoon vegetable oil

2 cups milk

1 teaspoon vanilla extract

2 teaspoons orange zest

4 cups melted butter cookies

Directions

Preheat oven to 350 degrees F (175 degrees C). Place oven rack in the center of oven and lightly grease bottom.

Beat together eggs, 1/2 cup butter, cream cheese and sugar; mix into 1/2 cup creamed mixture. Mix eggs and sugar mixture together in medium bowl. Fold cream cheese mixture into creamed mixture. Fold Cream Cheese mixture into eggs and sugar mixture. Fold mysquared-and-dry mixture into creamed mixture. Fold cream cheese mixture into egg mixture. Spread batter into baking pan. Place cheese mixture on top of cake.

Bake in preheated oven for 40 minutes to 40 minutes, or until knife inserted in center of cake comes out clean. Cool completely before removing from pan. Cover and refrigerate overnight. Not serving cold in the pan, or it may separate.

In a small mixing bowl, mix together eggs, orange zest, melted butter, melted butter cookies and creamed mixture. Spread over cake while still cool, and allow to soak in pan juices. Cover and refrigerate up to 4 hours. After 4 hours, cover and refrigerate the cheese cake. If cheese cake is still too brittle, chill for at least 1 hour in refrigerator. That way, cheese will come onto all 4 side of cake.