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Gingersnap Ice Cream Torte Recipe

My husband and I developed this sweet frozen treat featuring gingersnaps, caramel and ice cream. Since a little of this rich cake goes a long way, it'll easily feed a crowd.

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Gingersnap Ice Cream Torte Recipe

Prep: 20 min. Bake: 10 min. + freezing

Yield: 16-20 Servings

20 10 30

Ingredients

2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup packed brown sugar
1/2 cup butter, melted
1 package (14 ounces) caramels
1/3 cup half-and-half cream or milk
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 gallon vanilla ice cream, softened
1/2 cup chopped pecans

Directions

In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
In a bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 each) equals 356 calories, 17 g fat (9 g saturated fat), 41 mg cholesterol, 310 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Gingersnap Ice Cream Torte in Country Woman Christmas Annual 2002, p42