Coconut Ice Cream Torte

Name: Coconut Ice Cream Torte
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 13 serving(s)
Ingredients: 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

Submitted by Recipe Junkie

"This is also from Simple and Delicious Magazine. It's a torte made with just seven ingredients, one of them being Mounds or Almond Joy Bars. I can't wait to try this one either! My poor diet! I'll bring it to a potluck and make sure others dig in! Cooking time is freezing time."

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Ready In:: 1hr 45mins
Ingredients:: 7
Serves:: 13

ingredients

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

directions

In small bowl, combine cookie crumbs and butter.
Press onto the bottom of a gereased 10 inch springform pan.
Freeze for 15 minutes.
In microwave-safe bowl, heat hot fudge topping on high for 15-20 seconds or until pourable.
Spread over crust.
Arrange all 26 candy pieces around the edge of pan.
Freeze for 15 minutes.
Spread vanilla ice cream over fudge topping.
Freeze for 30 minutes.
Spread strawberry ice cream over vanilla layer.
Sprinkle with almonds.
Cover and freeze til firm.
May be frozen for up to 2 months.
Remove from the freezer 10 minutes before serving.
Remove sides of pan.