Instructions:

Pier Four Frank & Mary Clare's Anniversary Dessert

1 box chocolate cake mix
1 cup blueberries (keep 1/4 cup for garnish)
1 pint rum raisin ice cream
1 pint French vanilla ice cream
10 oatmeal crisps (recipe below)
2 pints cream sauce (recipe below)
Whipped cream and chocolate sauce for garnish

Oatmeal Crisp
1/2 cup quick oats
1/2 cup granulated sugar
1 ounce cream
2 ounces melted butter

Cream Sauce
1 cup powdered sugar
1 ounce Southern Comfort
2 pints heavy whipping cream

How to Create the Presentation for the Dessert: Place the cream sauce on a plate and smooth to cover. Make a circle, starting from the center of the plate until you reach the outer edge. Strike with a wooden pick to make the "web" pattern. Cut a three-inch circle of cake and place it in the middle of the plate. Place an oatmeal crisp on top of the cake. Place a scoop of rum raisin ice cream on top of the crisp. Place another crisp on top of the ice cream. Put a scoop of vanilla ice cream on top of the second crisp. On the back side of the dessert, build whip cream from bottom of the plate to the top, stopping at the vanilla ice cream. Garnish the top of the dessert with chocolate sauce. Place the blueberries you kept for garnish around the plate and serve. Makes five servings.

Blueberry Chocolate Cake
Make cake per directions on box, but fold 3/4 cup of blueberries into the cake batter before you pour it into the baking pan.

Oatmeal Crisps
Mix all ingredients well. Place 1 ounce portions seven inches apart. Bake at 350 degrees F for 12 minutes until caramelized. Allow to cool. Use crisps according to the directions for the presentation, above.

Cream Sauce
In a mixing bowl, whisk sugar and Southern Comfort together well. Whip with a hand mixer turned on high as you slowly pour cream. Beat until soft peaks form. Refrigerate until you are ready to use with the presentation, above, and serve.