Coconut Ice Cream Torte

Name: Coconut Ice Cream Torte
Prep time: 15 min
Total time: 15 min
Yield: 13 servings.
Ingredients: 18 macaroons, crushed; 1/4 cup butter, melted; 3/4 cup hot fudge ice cream topping; 26 snack-size Mounds or Almond Joy candy bars; 1 quart vanilla ice cream, softened; 1 quart strawberry ice cream, softened; 1/4 cup sliced almonds, toasted

Guests will “ooh” and “aah” when you bring in this fabulous ice-cream torte ringed with chocolaty Almond Joy bars. But this is one summer showstopper our Test Kitchen created with busy hostesses in mind. It’s super easy, feeds a crowd and can be made days ahead for convenience.

Ingredients

18 macaroons, crushed
1/4 cup butter, melted
3/4 cup hot fudge ice cream topping
26 snack-size Mounds or Almond Joy candy bars
1 quart vanilla ice cream, softened
1 quart strawberry ice cream, softened
1/4 cup sliced almonds, toasted

Directions

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
In a microwave, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan.

Editor's Note: If Almond Joy candy bars are used, arrange bars with almond side facing inward toward the center of the pan.