Mint Ice Cream Torte Recipe

Ingredients

• 20 cream-filled chocolate sandwich cookies, crushed
• 1/4 cup butter, melted
• 10 mint Andes candies, melted
• 1/2 gallon mint chocolate chip ice cream, divided
• 1 jar (11-3/4 ounces) hot fudge ice cream topping

Directions

• In a small bowl, combine cookie crumbs and butter. Press half of the mixture into a greased 9-in. springform pan. Spread melted candies over crust. Top with half of the ice cream.
• Place 1/4 cup hot fudge topping in a small bowl; cover and refrigerate until serving. In another bowl, combine remaining topping and crumb mixture; spread over ice cream. Cover and freeze for 2 hours or until firm.
• Top with remaining ice cream. Cover and freeze for 8 hours or overnight until firm. Remove from the freezer 5 minutes before serving. Warm reserved fudge topping and use to garnish torte. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 462 calories, 24 g fat (13 g saturated fat), 44 mg cholesterol, 245 mg sodium, 55 g carbohydrate, 1 g fiber, 5 g protein.

• 12 Servings
• Prep: 20 min. + freezing

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