ICE CREAM ‘SANDWICH’ (NAPSA)—Make a fun dessert in nearly no time. How? By combining one of America’s favorite sandwiches—peanut butter and jelly—with another classic—the ice cream sandwich. Created in the Breyers Crea- tive Kitchens, PB&J Ice Cream 3 ~ Sandwiches are fun to eat and easy to make. The “bread”is toasted pound cake from the supermarket that’s spread with peanut butter and raspberry fruit spread. But wait, there’s more. A creamylayerof all natural vanilla ice cream is the special ingredient that transforms this “sandwich” into a chilly treat. Visit www.icecreamusa.com for more scrumptious ice cream recipes. PB&J ICE CREAM SANDWICHES 8 servings ‘4 cup natural peanut butter 8 pound cakeslices (*-inch thick), toasted if desired ‘2 cup raspberry fruit spread 4 scoops(2 cups) Breyersall natural vanilla ice cream, slightly softened Spread peanut butter on one side of 4 pound cakeslices. Top each with 1 scoop (4 cup) ice cream; 1 spread into even layer. Spread fruit spread on oneside of remain- ing 4 pound cakeslices; place fruit spread side down on ice cream- covered slices. Cut each “sand- wich” in half. Serve immediately. NUTRITION INFORMATION (44 sandwich; ' of recipe): Calories 320, Calories From Fat 160, Total Fat 18g, Cholesterol 75mg, Sodium 140mg, Total Carbohydrates 35g, Dietary Fiber 1g, Protein 7g. Cook’s Tips: To toast pound cake, placeslices on rack of toaster oven or in toaster. Toast on low setting just until light golden brown. To soften ice cream, scoop into bowl. Let stand while toasting pound cake slices; stir until spreadable.
