Categories: Desserts 
      Yield: 6 servings 
  
      6    Canned pear or peach halves; 
           -then spoon on Melba Sauce 
           -(page 93). 
  
  LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake layer 
  with favorite ice cream; top with second cake layer. Sprinkle with fruit 
  sugar and salted pecans or almonds. Pass chocolate sauce. 
   
  MELBA CAKE: Spoon 1 pt. ice cream onto spongecake layer or square; top with 
   
  PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream into 
  waxed-paper-lined 9" layer pan; freeze. Day ahead: Whip 1 cup heavy cream. 
  Split 1 9" plain-cake layer into 2 layers- place 1 layer on waxed paper- 
  place ice-cream layer on top; spread with 1/4 cup jelly, jam, or drained 
  canned crushed pineapple; top with second cake layer. Now work quickly: 
  Spread sides of cake with whipped cream; on top, spread thin layer jelly; 
  then decorate cake with whipped cream in pastry tube. Freeze till cream is 
  set- freezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr. 
   
  CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolate-cake 
  layer; drizzle chocolate sauce over ice cream. 
   
  SWEETHEART CAKE: In 2 waxed paper lined heart-shaped layer pans, bake cake 
  made from cake mix. Cool- remove from pans. Press 1 qt. raspberry sherbet 
  into same waxed-paper-lined pans; freeze. Unmold each sherbet layer onto 
  one cake layer; set one on top of other. Freeze-wrap; freeze. To serve, 
  thaw in refrigerator about 1 hr.- then frost sides with 1 pt. heavy cream, 
  whipped.