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Gingersnap Ice Cream Torte

Gingersnap Ice Cream Torte
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.
16-20 ServingsPrep: 20 min. Bake: 10 min. + freezing

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.
Nutrition Facts: 1 serving (1 each) equals 356 calories,
© Taste of Home 2013

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Gingersnap Ice Cream Torte (continued)

Nutrition Facts: 17 g fat (9 g saturated fat), 41 mg cholesterol, 310 mg sodium, 50 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013