Darling Abby is turning three! Even though Abby is going to have her own birthday celebration with little friends, her mother is hosting a small celebration in Texas with just family . Abby is graduating from the nursery to a little girls bedroom which is going to be her birthday gift from Mom. Elizabeth, Abby's mother and my dear friend, has her own design shop back in Dallas and is totally in love with a chic vintage look. Abby is going to have plenty of pink in her new room, which is her signature color! Elizabeth requested a "grown up" ice cream dessert for the celebration. "If you have anything yummy that would include the color pink, that would be perfect!" As a matter of fact....I think Estelle's can fill Elizabeth's request for Abby's special day!
Combine first 3 ingredients, stirring well. Firmly press mixture into bottom and up sides of a 9-inch pie plate. Freeze 30 minutes or until firm.
Place softened strawberry ice cream and 2 tablespoons malted milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spoon mixture evenly into crust; spread with strawberry topping. Freeze 30 minutes or until firm.
Place softened vanilla ice cream and remaining 2 tablespoons malted milk powder in a medium bowl; beat with a mixer at medium speed until smooth. Spread mixture evenly over strawberry topping. Cover and freeze 4 hours or until firm. Top with hot fudge and whipped cream just before serving.
Cover the bottom of the 9" x 13" baking dish with a single layer of pound cake slices and spread the ice cream evenly over the cake.Cover and freeze until ice cream hardens -- about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Cover and return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours. Top with a dollop of Cool Whip and a few fresh rasberries!
In a small bowl combine the flour and brown sugar; cut in the butter until crumbly. Stir in
pecans. Press into ungreased 9 inch square baking pan. Bake at 250 degrees F. for 14 to 16 minutes or until lightly browned. Cool on a wire rack.
Crumble the baked pecan mixture and set-aside ½ cup for topping. Sprinkle the remaining mixture into an 8 inch square dish.
In a large mixing bowl, beat the strawberries, sugar and lemon juice until blended. Fold in whipped cream. Spread evenly into dish. Sprinkle with reserved pecan mixture. Cover and freeze for 8 hours or overnight. Let stand 15 to 25 minutes at room temperature before cutting. This is so fresh tasting!