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Layered Ice Cream Fudge Candy Torte

Ingredients & Directions


1 pk (10 oz) bakery-style coconut 1 3/4 c Dark chocolate fudge sauce
— macaroons; soft type — at room temperature
1/2 ga Almond praline, mocha chip, 1 pk (5 oz) chocolate english tof
— chocolate chip ice cream — candy bars; chopped
— softened slightly

Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:20 1. With fingers, crumble cookies into small
pieces. Press 2/3 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.

Yields
12 servings

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