This is from Rachel Ray. I don't watch her show, but once in awhile come across a recipe that doesn't sound too bad. There is a version of it served around here (I think they buy it frozen and already portioned) that is like melted ice cream with intense lemon flavor. It sounds so refreshing in this hot weather.

Limoncello Dessert
1 pint lemon sorbet
1 pint vanilla ice cream
4 jiggers limoncello, Italian lemon liqueur available at any large liqueur store, any lemon liqueur may be substituted
1 lemon, zested
Wafer cookies, for garnish

Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve.

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I love desserts made with ice cream sandwiches because they are so tidy. I made a version of this last summer, and it was a case of the final product transcending the ingredients. I didn't realize when I found it, but was not surprised to later discover it is from Paula Deen. I felt a little betrayed that she knew she was diabetic for several years before she let it be known to the public, but I hope she never stops dreaming up these over-the-top recipes. I would probably use chopped nuts instead of the toffee bits, simply because I buy nuts in bulk. We get some cocoa-coated whole almonds at Sam's Club that are like dry-roasted, and I think they would be good. Or salted peanuts.



Frozen Banana Split Dessert

24 (3.5-ounce) ice-cream sandwiches, unwrapped
6 medium bananas, peeled and thinly sliced
1 (12.25-ounce) jar hot-fudge sauce
1 (10-ounce) jar maraschino cherries, drained and finely chopped
1 (8-ounce) package milk chocolate covered toffee bits, divided
1 (12.25-ounce) jar butterscotch ice-cream topping
1 (8-ounce) container frozen nondairy whipped topping, thawed

Line a 13 by 9-inch baking pan with heavy-duty aluminum foil.

Place half of ice-cream sandwiches evenly over bottom of pan, completely covering bottom, cutting sandwiches to fit, if necessary. Top evenly with banana slices. Pour hot fudge sauce over bananas. Top with cherries and 1/2 of the toffee bits and pour butterscotch evenly on top. Layer with remaining ice cream sandwiches and spread whipped topping over sandwiches; sprinkle with remaining toffee bits.

Cover and freeze for at least 4 hours. Remove from pan, using foil handles. Cut into squares and serve.