Snack: Brownie Ice Cream Torte
Make this brownie torte, and it will be like having a brownie sundae ready and waiting in your freezer.
Ingredients
1 box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1/2 gallon vanilla ice cream, slightly softened
2 tablespoons Betty Crocker™ pastel confetti
16 red maraschino cherries with stems, drained
Instructions
Heat oven to 350 °F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.
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Nutrition Facts
Serving Size: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
