Layered ice cream fudge candy torte

12 servings

Ingredients

Quantity Ingredient
1 pack (10 oz) bakery-style coconut macaroons; soft type
½ gallon Almond praline, mocha chip, chocolate chip ice cream softened slightly
1¾ cup Dark chocolate fudge sauce at room temperature
1 pack (5 oz) chocolate english tof candy bars; chopped

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:20 1. With fingers, crumble cookies into small pieces. Press ⅔ of pieces over bottom of a 9-inch springform pan.

2. Spread half of ice cream in an even layer over cookie pieces.

Quickly spread evenly with half of Dark Chocolate Fudge Sauce.

Sprinkle remaining cookie pieces on top. Freeze 30 mins.

3. Spread remaining ice cream evenly over cookie pieces. Top with remaining Dark Chocolate Fudge Sauce, spreading evenly. Sprinkle with candy pieces. Freeze until firm, 6 hours or overnight. When firm, cover with foil, wrap well, and keep frozen until ready to serve.

4. At serving time, run knife around rim to loosen. Remove side of springform and cut torte into slices. Top each with a spoonful of whipped cream, if desired.

Notes: Ingredient #2 is a list of "suggested" ice creams. For candy, suggest that you choose something like Heath Bars.

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