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1 (56-ounce) container parve vanilla ice cream
8 ounces praline powder, divided
1 pound pure semisweet chocolate, chopped
16 ounces Kineret Whipped Topping, thawed
8 ounces Kineret Whipped Topping
assorted chocolate decorations, homemade or purchased
Place ice cream container in the refrigerator for 30 minutes to soften.
Once it has softened slightly, spoon ice cream into a large bowl. Sprinkle in most of the praline powder, reserving one tablespoon, and stir gently to marbleize. Divide ice cream among 12 dessert glasses and smooth top. Place in freezer to firm up.
Place chopped chocolate in a bowl. Heat topping just until bubbles form around the rim of the pot. Pour hot topping over chocolate. Let stand a minute to melt the chocolate. Stir gently to combine.
Remove dessert cups from freezer. Pour two to three tablespoons ganache over the ice cream to cover completely. Return to freezer.
Beat eight ounces topping until stiff. Add reserved praline powder and mix until combined.
Pipe a swirl of topping on the ganache. Top with decoration as desired. Return to freezer until 10 minutes before serving.
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