Crazyspumoni Recipes

Steps:

• Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
• In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
• Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
• When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
• Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
• When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

Steps:

• Use a knife to cut the ice cream into three equal pieces. Place the ice cream in three large mixing bowls to soften slightly.
• Line a loaf pan with parchment paper or plastic wrap.
• Mix the dried apricots, apricot preserves, and biscotti with a third of the ice cream and press into the bottom of the loaf pan. Place in freezer while preparing the next layer.
• Mix the chocolate bar pieces, chocolate syrup, and amaretto with another third of the ice cream. Gently spread on top of the first layer in the loaf pan. Place in freezer while preparing the last layer.
• Mix the almonds and almond extract with the last of the ice cream. Gently spread the final layer on top of the loaf pan.
• Allow ice cream to harden in freezer for at least two hours.
• Remove from loaf pan and slice when ready to serve. Top with a dollop of whipped cream and dust with cocoa powder.

Steps:

• Line a loaf pan with plastic wrap so it hangs over the sides.
• Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
• Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
• Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
• Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
• Cover and freeze for 4 hours.
• Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.

Steps:

• Heat oven to 350ºF.
• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
• Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended. Stir in 1 cup COOL WHIP and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
• Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
• Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
• Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate and 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.
• Top with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.

Steps:

• Evenly layer softened chocolate ice cream into a 9x5x3 in loaf pan. Smooth the surface. Cover and freeze until firm.
• Repeat with pistachio ice cream.
• Combine vanilla ice cream with cherries, nuts and flavoring, mixing well. Even spoon over pistachio layer. Cover and freeze until firm.
• Spread raspberry sherbet over vanilla layer. Smooth the surface. Cover with foil and freeze at least 6 hrs or overnight.
• Run dinner knife around edges of mold. Dip bottom of mold quickly into hot water, place well-chilled serving platter over mold and invert.
• Garnish as desired with cherries, macaroon crumbs or nuts. Slice Spumoni with a knife dipped into hot water.