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Swirling sponge cake, ice cream and strawberry syrup will have your guests wondering how you pulled off this masterpiece.
2 packages (410g/6 mini rolls each) individually wrapped jelly rolls, sliced in 4 even pieces8 cups (2 L) vanilla ice cream, softened1 cup (250 mL) Smucker’s® Sundae Syrup™ Strawberry Syrup Additional Smucker’s® Sundae Syrup™ Strawberry Syrup for garnish
1. Line a 12 cup (3L) metal mixing bowl with plastic wrap. Then line inside of bowl with a single layer of sliced jelly rolls, allowing them to overlap if necessary. Reserve remaining pieces for top. Fill with 2 cups (500mL) of ice cream and cover with 1/4 cup (50mL) of syrup. Continue layering ice cream and Smucker’s Sundae Syrup Strawberry Syrup, ending with ice cream. Cover with remaining jelly roll slices.2. Cover bowl with plastic wrap and freeze until firm, 2-3 hours. To serve, remove plastic wrap from top, then invert onto a serving dish, remove the rest of the plastic wrap and garnish with additional Smucker’s Sundae Syrup Strawberry Syrup.
works well ,with Choc:rolls.
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