Coconut Ice Cream Torte

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 13
• 18 macaroons, crushed
• 1/4 cup butter, melted
• 3/4 cup chocolate fudge topping
• 13 (1 5/8 ounce) mounds candy bars (26 candy pieces to encircle cake)
• 1 quart vanilla ice cream, softened
• 1 quart strawberry ice cream, softened
• 1/4 cup sliced almonds, toasted

Recipe

• 1 in small bowl, combine cookie crumbs and butter.
• 2 press onto the bottom of a gereased 10 inch springform pan.
• 3 freeze for 15 minutes.
• 4 in microwave-safe bowl, heat hot fudge topping on high for 15-20 seconds or until pourable.
• 5 spread over crust.
• 6 arrange all 26 candy pieces around the edge of pan.
• 7 freeze for 15 minutes.
• 8 spread vanilla ice cream over fudge topping.
• 9 freeze for 30 minutes.
• 10 spread strawberry ice cream over vanilla layer.
• 11 sprinkle with almonds.
• 12 cover and freeze til firm.
• 13 may be frozen for up to 2 months.
• 14 remove from the freezer 10 minutes before serving.
• 15 remove sides of pan.