Gingersnap Ice Cream Torte Recipe

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Gingersnap Ice Cream Torte
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Ingredients:

Directions:

  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 531.78 Kcal (2226 kJ)
Calories from fat 251.66 Kcal
% Daily Value*
Total Fat 27.96g 43%
Cholesterol 69.73mg 23%
Sodium 312.67mg 13%
Potassium 426.44mg 9%
Total Carbs 64.94g 22%
Sugars 43.33g 173%
Dietary Fiber 2.44g 10%
Protein 8.24g 16%
Vitamin C 1.3mg 2%
Vitamin A 0.1mg 2%
Iron 2.1mg 11%
Calcium 223mg 22%
Amount Per 100 g
Calories 262.62 Kcal (1100 kJ)
Calories from fat 124.28 Kcal
% Daily Value*
Total Fat 13.81g 43%
Cholesterol 34.43mg 23%
Sodium 154.41mg 13%
Potassium 210.59mg 9%
Total Carbs 32.07g 22%
Sugars 21.4g 173%
Dietary Fiber 1.2g 10%
Protein 4.07g 16%
Vitamin C 0.6mg 2%
Iron 1mg 11%
Calcium 110.1mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

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