Tri Color Pistachio Tower Recipe
Servings: 8
Ingredients
- 1/2 c. grnd, toasted pistachio nuts
- 1 1/4 c. strawberry ice cream, softened
- 3/4 c. chocolate wafer crumbs
- 2 tbsp. chocolate ice cream sauce
- 2 c. pistachio ice cream, softened
- 3/4 c. toasted, minced pistachio nuts
- 3 1/2 to 4 c. chocolate ice cream (about 1 quart.), softened
- 3 c. mixed, cut and/or possibly whole fresh fruit
Directions
- Such as nectarines, strawberries, kiwis, blueberries, peaches, blackberries or possibly raspberries, seedless grapes.
- Coat inside of bundt pan with non-stick spray. Place pan in freezer. Combine wafer crumbs and chocolate sauce in small bowl. Sprinkle bottom of bundt pan with grnd nuts. Spoon strawberry ice cream over grnd nuts. Sprinkle wafer crumb mix over strawberry ice cream and smooth to even layer. Cover, freeze 1 hour till hard.
- Spoon pistachio ice cream mixed with 3/4 c. minced nuts over crumb layer. Cover, freeze till hard. Spoon chocolate ice cream over pistachio layer, cover, freeze 6 hrs till very hard.
- To serve, run thin bladed knife around center post of bundt pan. Quickly dip pan into hot water. Invert onto serving plate. (Keep in freezer till ready to serve.) Spoon fresh fruit over mold and serve. 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 171 | 51% |
| Total Fat 19.22g | 24% |
| Saturated Fat 6.84g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 182mg | 8% |
| Potassium 423mg | 12% |
| Total Carbs 36.14g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 20.37g | 14% |
| Protein 7.97g | 13% |
