This is refrigerated, not frozen: PINK TORTE 1 box coconut macaroon cookies 1 pint heavy whipping cream 1 can crushed pineapple, drained 2 egg whites 1/2 cup sugar 1 cup boiling water 1 pkg Jello (any red color) Crush cookies in a processor to make fine crumbs. Pour Jello into boiling water, stir until Jello is dissolved & refrigerate until partially set. Beat egg whites w/sugar until stiff. In a separate bowl, beat whipping cream until thick. Remove Jello from refrigerator & beat until foamy. combine egg whites & whipping cream. Fold in Jello until entire mixture is smooth, no lumps. (This will be the pink mixture). Grease bottom & sides of a springform pan (or you can use a 9x13" pan.) Sprinkle 1/3 of the cookie crumbs on the bottom & sides of the pan. Pour in 1/2 of hte pink mixture. Sprinkle with 1/3 of the macaroon crumbs, then layer all of the pineapple & then the remaining pink mixture. Finish topping with the last of the cookie crums. Refrigerate overnight.~~Kitchen Miracles HEATH BAR ICE CREAM PIE (make day before) - Serves 12 1 1/4 cups chocolate wafer crumbs 1/4 cup butter, mleted 12 (about 12 oz) Heath bars, refrigerated to harden 1/2 gallon vanilla ice cream, softened Mix chocolate wafer crumbs with 1/3 cup butter, mleted. Line 9x13" pan with crumb mixture. Pat down & refrigerate until firm. crush hardened Heat bars but placing unwrapped candy in a plastic bag & hitting with rolling pin or saucepan bottom. Mix w/softened ice cream. Put in crust & freeze overnight. Serve with warmed sauce. SAUCE: 1/4 cup butter 6 oz pkg chocolate chips 1 cup confectioners' sugar 6 1/2 oz evaporated milk (like Pet milk) 1 tsp vanilla Melt butter w/chocolate chips in top of double boiler. Add confectioners' sugar & evaporated milk. Cook 8 minutes or until thickened. Ad vanilla. Serve sauce warm over pie.~~Pass the Plate CHRISTMAS TRIFLE (serve 8-10) 12 ladyfingers, sponge cake pieces or pieces of yellow cake 4 TBL rum, sherry or brandy 1/2 cup raspberry jam 1/2 cup slivered almonds 1 large pkg vanilla pudding (NOT the instant type) 1 cup heavy cream, whipped Place ladyfingers in 1 layer in a glass bowl. sparinkle with rum. Cover with a thin layer of jam & slivered almonds, reserving a few almonds for topping. Prepare pudding according to pkg directions, cool & spread in an even layer over almonds. Spread whipped cream over pudding & sprinkle reserved almonds over top. Chill a few hours. To serve, cut straight down through all layers for each serving.~~Bound to Please

Sounds interesting- our neighbor in Germany made a fruitcake for us one year and like many people, I don't care for the standard fruitcake but this one was excellent. Was a white one and had candied pineapple, nuts, and red and green candied cherries. Will have to give this one a try. Thanx. RL`

Yep, the chocolate wafers are with the ice cream and ice cream toppings here too. My mother made a different ice box cake when we were kids in the '40s. She got the recipe from our next door neighbor. It consists of inch wide slices of a loaf angelfood cake and the ice cream flavor of your choice assembled and kept in the freezer for 24 hours. Back then quarts of ice cream came in boxes about the same size as the commercial loaf angelfood cakes. We had a double deep ice cube tray into which the slices fit perfectly.

Jackie, Sorry to be so late in the day wishing you a happy birthday. I hope it has been great. I wanted to post the picture with the birthday cake, but apparently there is something new going on with Photobucket so I am not sure what is up with that, but they wouldn't let me click on the link to the picture. Always something new to contend with when it comes to sites on the computer - hopefully I can get to the picture some other way. Will be checking it out. Have a great year and enjoy the rest of the day! Jeanne