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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 13 |
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Guests will âoohâ and âaahâ 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. Itâs 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:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
2. 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.
3. 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. Yield: 13 servings.
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