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Recipe Name: Coffee Spumoni Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1 (s) coffee ice cream
1 Cup(s) Broken pecans
2 Tablespoon(s) Butter
2 Dozen almond macaroons
Whipping cream, whipped
Pecan halves
1/4 Cup(s) bourbon
Let ice cream soften. Toast pecans lightly in butter. Butter two
9x9-inch pans. Sprinkle crumbs in each pan, reserving some for
topping. Mix bourbon into ice cream. Spread half the ice cream over
crumbs. Sprinkle with toasted pecans. Spread remaining ice cream over
pecans & sprinkle with remaining crumbs. Freeze. Cut into squares to
serve & top each serving with whipped cream & a pecan half. (Very
good. A different dessert.) NELDA DOZIER MARIANNA, AR From <Simply
Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR
72390. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 453
Calories From Fat: 258
Total Fat: 29.8g
Cholesterol: 85.1mg
Sodium: 106.9mg
Potassium: 37.9mg
Carbohydrates: 43.9g
Fiber: <1g
Sugar: <1g
Protein: 6.2g

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