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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Wouldn't it be great to have an impressive dessert on hand for unexpected company over the Christmas season? Try our Test Kitchen's recipe for a from-the-freezer favorite! Ingredients:
20 oreo 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:
1. 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.
2. 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.
3. 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.
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