Horizontal slices of rich brownie cake make dramatic stripes in this striking frozen dessert, which features all the fixings of an old-fashioned sundae -- and then some. Two kinds of ice cream -- vanilla and strawberry -- are used as the fillings, along with crunchy peanut butter and crushed raspberries. Everything is layered in a loaf pan before freezing, slicing, and serving -- with whipped cream, sugared peanuts, and cherries on top.
This crowd-pleasing weekend brunch (prep tonight, bake tomorrow) also makes a festive Christmas breakfast. Let the thick slices of bread absorb the egg batter for at least 45 minutes, and your French toast will be deliciously custardy throughout.
Be careful not to crush the berries too much in Step one; you want the jam to have some texture. Liquid pectin can be substituted for the powdered pectin with no difference in results. Simply reverse the order in which the pectin and lemon juice are added.
"This is a big-yield pie for crowds," says food editor Shira Bocar of her free-form dessert, which is twice the size of the average pie; its leftovers are eagerly gobbled up at breakfast the next morning.