Ice cream creations make for quick, easy desserts

The folks at Velvet Ice Cream sent along some quick-and-easy recipes for holiday entertaining. Maybe ice cream isn't the first thing you think of for holiday fun, but it's high on the list for those who truly love the stuff.
For most of the recipes, you can substitute other brands. That may not be the case when it's something like cinnamon ice cream -- and you can't find it elsewhere.
CINNAMON WALNUT SWIRLS
1/2 gallon cinnamon ice cream
1 16.3-ounce package sweet baked tart shells (24 tarts)
1 12.25-ounce bottle premium caramel sauce
1 4-ounce package walnuts, halves and pieces
Place scoop of ice cream into each tart. Top with caramel sauce, and sprinkle with walnuts.
CHOCOMINT CUPS
1/2 gallon peppermint stick ice cream
1 2.25-ounce package pre-baked phylo cups
1 8-ounce package mini-novelty chocolates (Ghirardelli or other brand)
Fill phylo cups with ice cream. Freeze. When ready to serve, top with chocolate square or shavings.
ITALIAN SPUMONI WRAPS
1/2 gallon spumoni ice cream
1 4.5-ounce package prepared and refrigerated crepes
1 4-ounce package chopped candied fruit
1 7-ounce can whipped cream
Wrap 2 scoops of ice cream into each crepe. Sprinkle with candied fruit, fold and top with whipped cream. Sprinkle additional fruit on top, if desired.
RASPBERRY ICE CREAM WHIP
1/2 gallon Vanilla Lover's Trio Ice Cream
1 12-ounce bakery pound cake
1 8-ounce carton nondairy whipped topping, separated
1 8-ounce package frozen strawberries or raspberries*, defrosted
Cut pound cake into squares. Mix with 1/2 package of whipped topping. Place pound cake mixture in bottom of footed dish and add scoop of ice cream. Top with berries and dollop with additional whipped topping. Or, mix cubes of pound cake with whipped topping and berries, then add the ice cream.
*Fresh may be used, if available.
LADY MINT FINGERS
1/2 gallon peppermint stick ice cream
1 3-ounce package refrigerated lady fingers
1/4 cup light rum
Sprinkle lady fingers with rum. Place ice cream in footed glass. Line with lady fingers. This also can be made using chocolate ice cream or rainbow sherbet.
FUDGE SNOWCAP
1/2 gallon vanilla ice cream
2 5.5-ounce packages shortbread cookies
1 18-ounce jar premium fudge sauce, warmed
1 6-ounce package chopped pecans
Place 2 cookies on plate. Top with fudge sauce, ice cream, and more sauce. Sprinkle with pecans.
GINGER CARAMEL ICE CREAM BALL
1/2 gallon cinnamon (or vanilla) ice cream, shaped into 1/2-cup balls
1 14-ounce package ginger snap cookies
1 cup finely chopped pecans
1 12.25-ounce bottle caramel sauce, warmed
Crush cookies and mix with pecans. Roll ice cream in crumbs. Top with caramel sauce.
DOUBLE CHOCOLATE PEPPERMINT SUNDAE
1/2 gallon vanilla ice cream
1 15-ounce container premium double chocolate syrup
1 8-ounce package chocolate soy nuts
Put approximately 1 tablespoon of chocolate syrup in base of each dish. Top with ice cream and additional chocolate syrup. Sprinkle with chocolate-coated soy nuts.
PRETZELBERRY ROLLUPS
1/2 gallon chocolate ice cream, shaped into 1/2-cup balls
1 10-ounce container chocolate-covered pretzels
1 12-ounce jar raspberry jam, warmed
Crush pretzels and roll ice cream into ball. Place into a bowl or footed dish and top with jam.