Lunch: Mint Ice Cream Torte Recipe
Ingredients
20 Oreo cookies, crushed
1/4 cup butter, melted
10 mint Andes candies, melted
1/2 gallon mint chocolate chip ice cream, divided
1 jar (11-3/4 ounces) hot fudge ice cream topping
Instructions
In a small bowl, combine cookie crumbs and butter. Press half of the mixture into a greased 9-in. springform pan. Spread melted candies over crust. Top with half of the ice cream.
Place 1/4 cup hot fudge topping in a small bowl; cover and refrigerate until serving. In another bowl, combine remaining topping and crumb mixture; spread over ice cream. Cover and freeze for 2 hours or until firm.
Top with remaining ice cream. Cover and freeze for 8 hours or overnight until firm. Remove from the freezer 5 minutes before serving. Warm reserved fudge topping and use to garnish torte.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
