the wave presents Ruggles Recipes

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. Posted in Ruggles Recipes

 

 

Ingredients

1 quart RUGGLES Bear Claw ice cream

1 dozen Brownies (any kind) 

12 tbsp fudge topping

1 can whipped cream 

Directions

1.) Heat brownies until warm (can microwave for 15 seconds).  

2.) Place in individual bowls.  

3.) Add one scoop Bear Claw ice cream.  

4.) Top with melted fudge topping. 

5.) Add squirt of whipped cream.

 - Makes 1 dozen yummy servings.

 

. Posted in Ruggles Recipes

 

Ingredients

FILLING:

1qt. RUGGLES Butter Pecan Ice Cream

1 cup Pumpkin

1/2 qt. brown sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

CRUST:

1 1/2 cup graham cracker crumbs

1/4 cup sugar

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup melted butter

Directions 

Mix all ingredients (minus ice cream) together and pour into pie crust.

Scoop softened ice cream onto pie surface, covering the already poured ingredients.

Chill in freezer

. Posted in Ruggles Recipes

 

Ingredients

1/3 of Angel food cake or 1/2 of angel food loaf

9x9" pan

2 Cup (1pt.) RUGGLES Vanilla Bean Ice Cream 

1 cup fresh Blueberries

1 cup milk

1 pkg. instant vanilla pudding

1 pkg. strawberry Jello

1 cup boiling water

Preparation

1. Break up angel food into small pieces and Combine with ice cream, milk and pudding.

2. Pour Jello and water over cake. DO NOT STIR.

3. Add 1 package of frozen strawberries. Pour over cake and ice cream. DO NOT STIR.

4. Chill or freeze.

 

. Posted in Ruggles Recipes

INGREDIENTS 

1 pkg. chocolate wafer cookies (crushed)

1/3 cup butter (melted)

2 cups powdered sugar

2 squares semisweet chocolate

1/2 cup margarine

3 eggs, seperate white and yolks (need both)

1/2 tsp. vanilla

1/4 tsp. salt

2 qts. RUGGLES Cookies & Cream ice cream

DIRECTIONS

1. Combine crushed cookies, 1/3 cup melted butter.  

2. Divide mixture in 1/2, set 1/2 aside for topping.  Put other 1/2 in bottom of 9x13 dish.

3. Cook: sugar, chocolate, 1/2 cup margarine, egg yolks, vanilla & salt.

4. Bring to boil, stirring constantly, then cool 10 minutes.

5. Beat egg whits stiff.  Mix with above filling.

6. Spoon over crumbs in dish

7. Let the ice cream soften some and spread over crumbs and filling in dish.  

8. Top with crumbs, freeze, cover with foil. Keeps up to 3 months.

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