For my hubby's birthday celebration with the family, I used the barn wood box that he made for me, filling it with faux hydrangeas, greenery and two rose bowls holding some votive candles. The rose bowls are sitting on hidden tin cans for some added height.
Since we're having an Italian themed meal, I'm using the dish towels that I made into napkins, along with our Mikasa plates, our Reflections, by Rogers flatware and our Dollar Tree goblets.
My sweetie wanted comfort food for his dinner, requesting spaghetti, chopped salad, artisan bread and his FAVORITE ice cream dessert.
Our whole family LOVES this dessert, which I've been making since 1982. It's a request for many birthdays. I do hope you try our family favorite!1/2 c. peanut butter
2 1/4 c. oven-toasted rice cereal
Mix the peanut butter, and the corn syrup together in a bowl. Add the crisp rice cereal and mix well. Pat into the bottom of a 9 x 13" pan. Add 1/2 of the ice cream & smooth out on top of the crust. Put in the freezer for 1 hour. Put the rest of the ice cream in the fridge to use later.
In the meantime, make the hot fudge sauce:
3/4 c. sugar
1/2 c. cocoa
1/2 c. heavy whipping cream
1/4 c. butter
1 t. vanilla
In a 2 qt. saucepan over medium heat, cook sugar, cocoa, heavy whipping cream & butter until mixture is smooth & boils, stirring constantly. Remove from heat & stir in vanilla. Cool fudge sauce slightly.
Pour 1 1/4 cups fudge sauce over the ice cream. Return to freezer & freeze about 20 minutes.
Take dessert out of freezer & spread the remainder of the ice cream on top. Drizzle remainder of fudge sauce over the top. Sometimes I need to re-heat the sauce a little in order to drizzle it.
Cover dessert & return to freezer. Freeze until firm, at least 3 hours.
When ready to serve, let stand at room temperature for 15 minutes.
Makes 12-15 servings, depending on size of slice
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