By merrilife on June 24, 2006
"I found this in one of my pampered chef recipe books and it has become my favorite dessert to serve. This recipe makes two rolls, and once I brought one roll to a potluck, and wrapped the other one in wax paper and put it in a ziplock bag and froze it!! We pulled it out a few weeks later and it was just as delicious even after being defrosted! Enjoy!"
Serving Size: 1 (132 g)
Servings Per Recipe: 16
"I loved 1/2 of this recipe. I will make again; but, will change a few things. 5 stars for how easy the cake part was! Super easy. I rolled mine when it was cooled about 15 minutes. I added the food coloring & didn't like the look of the yellow-just personal preference. We all agreed the "creamy" part was really sweet. So next time, i'm going to cut back the icing sugar to 1/8 cup. I used the zest of 2 big lemons & think i'll add a squeeze of lemon juice next time. Also, i'm going to elminiate the ice cream topping. I'll spread out the "creamy" part & then toss on some blueberries/raspberries & roll. Parts of it (the ease, the presentation were 5 star worthy). I personally will tweak the "insides" & post how it turns out."
"YAHOO!! Thanks for posting. I fell in love with this recipe when I was a Pampered Chef consultant and lost it. I was searching everywhere and you posted for me! This is the best light summertime dessert. It has beautiful presentation, low cal, and tastes good too! Thankyouthankyouthankyou Merrilife!"
"I love this recipe and had lost my copy of it. I was so glad to find it and will make it tonight. It is a great summer dessert that really pleases company because it looks so hard (but is so easy). The parchment paper is worth its weight in gold!"