<http://schema.org/recipeInstructions>
" Line a 9 x 5-in. loaf pan with plastic wrap, letting enough wrap extend above pan on all sides to cover top of pan when filled. Spoon 1/2 the ice cream into lined pan; press into an even layer. Sprinkle with 1/3 cup cookie crumbs and 2 Tbsp almonds. Repeat layers, alternating ice cream and sorbet flavors and topping each layer except the top with 1/3 cup crumbs and 2 Tbsp almonds. Freeze 8 hours or until hard. Garnish and serve, or fold plastic wrap over top to cover. Freeze up to 3 weeks. To serve: Unwrap top. Invert terrine onto serving plate. Peel off plastic wrap. Garnish as shown."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9461/frozen-raspberry-mango-terrine-120756/?src=shelter_footer>