1 pk Brownie mix; (22.5 ounces)
1 qt Chocolate ice cream;
-softened
1 Container frozen whipped
-topping (12 ounces); thawed
1 ts Yellow food coloring
1 3-inch round sugar cookie
1/4 c Candy-coated chocolate
-candies
Preheat the oven to 350 . Mix the brownie batter according to package
directions. Pour the batter into an 8 inch square baking pan that has been
lined with aluminum foil and coated with nonstick baking spray. Bake for 40
to 45 minutes, or until a wooden toothpick inserted in the center comes out
clean. Allow to cool completely, then spread the ice cream evenly over the
top, covering the brownies completely. Cover and freeze for at least 4
hours, until firm. Invert the pan onto a cutting board, so that the ice
cream is on the bottom, and remove the pan and foil. Slice the brownie
diagonally in half to form two triangles. Place the pointed ends of the 2
triangles together on a serving plate to form a bow tie. In a medium sized
bowl, combine the whipped topping and food color, stirring until uniform in
color. Frost the bow tie with the whipped topping. Place the cookie in the
center of the tie and decorate the bow tie with the chocolate candies to
make polka dots. Cover the cake loosely and freeze for at least 2 hours
before serving.
Note: This “tie”, like any of Dad’s, can be decorated with stripes, polka
dots, or even a paisley pattern. Let your creativity shine.
This recipe comes from; Mr. Food Cool Cravings ISBN 0-688-14579-5
Published in 1997
Yields
10 Servings