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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Vickie Turner
  • 1 pint vanilla ice cream
  • 1 (15 oz.) box fudge brownie mix with fudge swirl packet inside
  • 1 egg
  • 1â�„4 cup vegetable oil
  • 3 TBS water
  • 1â�„4 cup chopped peanuts
  • 11â�„2 cups whipped cream
  • 12 maraschino cherries
Preheat oven to 350 degrees.
Place ice cream in refrigerator to soften. Grease a 12-inch pizza pan. In a medium bowl, mix the brownie mix, egg, oil and water; spread in pan. Bake for 17 minutes. Do not overcook. Cool completely.
Spread ice cream over brownie crust and drizzle with fudge from brownie box. Sprinkle with nuts and freeze for at least one hour before serving. To serve, make 12 mounds of whipped cream on top of brownie, near the edges. Top each with a cherry.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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