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Over the years we've collected many recipes that incorporate our great       tasting ice cream!

Have a create-your-own parfait dessert bar, offering each guest a parfait glass, scoops of Blue Bell Southern Hospitality Ice Cream and any of the following items to layer with the ice cream:

Sliced fresh or sweetened strawberries
Sliced fresh bananas
Fresh or canned pineapple chunks
Chopped pecans
Sugar-coated pecans
Strawberry and Pineapple ice cream topping
Crumbled sugar cookies
Crumbled pecan sandies
Granola
Frozen whipped topping, thawed
Crumbled pecan pralines

1½ T unsalted melted butter, divided
4 ½-inch thick peeled and cored fresh pineapple slices
2 T brown sugar
1½ T chopped pecans
4 scoops Blue Bell Southern Hospitality ice cream (1-1½ pints)
1 purchased pecan praline, finely chopped or crushed

Preheat broiler.  Brush ½ T butter over bottom of 8x8-inch broiler proof baking dish with 2-inch sides. Line bottom of pan with pineapple slices and sprinkle slices with brown sugar.  Drizzle remaining butter over slices.  Broil pineapple about 4 inches from heat source until topping is golden brown and bubbling, about 2 minutes.  Sprinkle pecans over the pineapple and broil until the pecans are toasted, about 30 seconds.  To serve, place one slice of pineapple on a dessert plate.  Top with one scoop of ice cream.  Garnish with a sprinkle of crushed praline.  Serve immediately.  Makes 4 servings.

Note:  Grilled or sautéed pineapple slices can be substituted for the broiled pineapple.

1 15x10-inch yellow cake made from your favorite home recipe or cake mix
½ gallon slightly softened Blue Bell Southern Hospitality ice cream, divided
1 cup purchased pineapple ice cream topping
frozen whipped topping, thawed (optional)
8-10 fresh strawberries (optional)
½ cup chopped roasted pecans (optional)

Slice cake in 3 equal portions measuring 10x5 inches.  Place one piece of cake on 2 criss-crossed layers of plastic wrap (one piece approximately 1 yard in length, the other piece approximately 25 inches in length).  Spread approximately 2 cups of ice cream over the cake layer.  Place second layer of cake on top of the ice cream.  Spread approximately 2 cups of ice cream over the second cake layer.  Place the third cake layer on top.  Wrap tightly in the plastic wrap and freeze for at least 4 hours.  When ready to serve, remove cake from freezer and unwrap.  Slice the cake lengthwise into 1-inch thick slices.  Place slice on chilled serving plate.  Top with a small scoop (about ½ cup) of ice cream.  Drizzle with pineapple topping.  Garnish as you prefer with whipped topping, fresh strawberries and pecans.  Makes 10 servings.

Note:  2 purchased pound cakes can be substituted for the yellow cake.  Slice each cake horizontally into 3 equal layers and make two separate cakes.

1 fresh pineapple, chilled
1-1½ quarts slightly softened Blue Bell Southern Hospitality ice cream
1 quart fresh strawberries, washed, stemmed and quartered
¼ cup sugar
2 bananas
frozen whipped topping, thawed (optional)
½ cup finely chopped toasted pecans

Wash pineapple thoroughly.  Cut pineapple in half lengthwise, leaving green tops attached.  Remove and discard core.  Remove pineapple pulp, and cut into 1-inch cubes, leaving ½-inch shells.  Fill shells level full (or slightly rounded) with ice cream.  Wrap the pineapple halves in plastic wrap or foil and freeze for at least 2 hours.  Meanwhile, combine the pineapple cubes, strawberry quarters and sugar and stir gently until the sugar dissolves.  Store in refrigerator.  10 minutes before serving, remove pineapple halves from freezer to temper.  Remove fruit mixture from refrigerator.  Peel and slice bananas and gently stir into the fruit mixture.  Using a sharp knife and cutting board, slice the bottoms off the pineapple halves to remove peeling, leaving the ice cream untouched.  Slice each stuffed pineapple half into 4 to 5 - 1½-inch thick semicircles.  Place one semicircle of stuffed pineapple on a chilled dessert plate.  Spoon sweetened fruit beside and on the ice cream.  Top with whipped topping (optional).  Sprinkle with pecans.  Repeat with remaining stuffed pineapple semicircles.  Makes 8 - 10 servings.

Alternatively, freeze the two pineapple halves together, holding together with plastic wrap.  Using a sharp heavy knife and cutting board, carefully cut each pineapple into 6 rings.  Place one ring of ice cream on each dessert dish.  Top with sweetened fruit, whipped topping (optional) and pecans.  Makes 6 servings.