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This could be thought of as a German version of the French "Tranche Napolitaine."

It is an ice cream dessert. Ice cream is layered into a long spring-form pan, then frozen into layers. One layer is usually chocolate, with the other two layers usually being any two of the following: vanilla, pineapple, strawberry, maraschino, amaretto.

When the ice cream has frozen hard again, it is then removed from the pan as a "loaf", and sliced into thick finger slices. Each slice is then dipped in chocolate. The slices are often served arranged on a plate with whipped cream and wafer biscuits.

See also:

Ice Cream

Agnes Bertha Marshall; Alaska Florida; Baked Alaska; Banana Split Day; Banana Split; Butter Brickle Ice Cream; Eskimo Pies; Frozen Custard; Fürst-Pückler-Eis; Granita; Hokey Pokey Ice Cream; Ice Cream Cones; Ice Cream Float; Ice Cream Forks; Ice Cream Freezer Patent Day; Ice Cream Scoops; Ice Cream Soda; Ice Cream; Ice Milk; Maras Ice Cream; Orange à la Norvegienne; Paletas; Sherbet; Soft Ice Cream; Sorbet; Spumoni; Tortoni; Vanilla Ice Cream

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Oulton, Randal. "Fürst-Pückler-Eis." CooksInfo.com. Published 23 August 2004; revised 08 August 2005. Web. Accessed 03/17/2018. <http://www.cooksinfo.com/furst-puckler-eis>.

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