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Ice Cream Flower Pots

Edy's® Grand Vanilla Ice Cream, softened
3 tubes (4 ounces each) decorating icing (white plus two additional colors)
Powdered sugar
4 flower-shaped packaged cookies
4 green candy sticks (4-5 inches long)
2 dozen chocolate wafers, finely crushed



Back To Recipes

Push four 6-inch cellophane squares into 4-inch flower pots, allowing some color to show above the edges. Fill lined pots with the softened ice cream and smooth the surface. Freeze for at least 30 minutes.

Squeeze the entire contents of a tube of white icing into a medium-sized bowl. Add enough powdered sugar to thicken to a soft putty-like consistency. Place a generous dollop of this icing on the back of each cookie and firmly attach one end of a candy stick to each cookie.

Place cookies face down on a cookie sheet and freeze for at least 15 minutes. Remove and decorate with icing for flower petal effect.

Remove cellophane-lined ice cream from pots and push opposite ends of candy sticks into ice cream. Tie ribbon or string around cellophane to prevent it from peeling away from ice cream. Spread cookie crumbs over ice cream to look like potting soil.

Serve immediately or freeze for up to 3 days. Serves 4.





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