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Line a 9-inch loaf pan with parchment paper. Leave a 2-inch overhang for easy removal.
In a large mixing bowl whisk together the cream, sugar & vanilla to stiff peaks.
Start with a layer of 8 ginger cookies followed by a layer of 1 1/2 cups of ice cream, a layer of 8 ginger cookies, a layer of 1/2 cup of peach jam and a layer of 1 cup whipped cream. Repeat once ending in a layer of the whipped cream.
Garnish with a sprinkle of crushed ginger cookies & freeze until firm, about 4 to 6 hours.
When ready to serve, remove from pan & slice.
Source : Marcella DiLonardo
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.