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PEPPERMINT (SYRUP) AND ICE CREAM CAKE

3/4 cup round hard peppermint
candies
1/4 cup water
2 cup heavy cream, whipped
1/4 cup confectioners sugar
1/2 tsp. vanilla
1 angel food cake
1 pt. vanilla ice cream

In blender container, blend 1/2 cup candies on high speed until
coarsely crushed. Remove to waxed paper. Blend remaining 1/4 cup
candies, but leave in the blender. Add water; blend until syrupy.
In small bowl with mixer at medium speed, beat cream, sugar and
vanilla until stiff peaks form. Slice cake into 3 layers. Sprinkle
bottom layer with 2 table- spoons peppermint syrup. Spread 1/2 cup
whipped cream over cake; sprinkle with 1 tablespoon crushed candies.
Top with second cake layer. Sprinkle with syrup. Spread with cream
and sprinkle with candies on first layer. Invert top layer. Scoop
ice cream into balls and place on top of cake. Sprinkle with crushed
candies. Freeze until served.

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