Taste of Home Cool & Creamy Recipes
- 200+ recipes
- Refreshing treats - no baking
- 112 pages, dozens of color photos
Full Product Description:
EXCLUSIVE! From fresh and fruity to rich and chocolaty, Taste of Home Cool and Creamy Recipes dishes up 200+ smoothies, ice cream treats and more. Each uses everyday ingredients—and no baking! Hardcover, 112 pages, color photos, 8-1/8" x 10-7/8".
Chocolate Pecan Ice Cream Torte
Ingredients:
- 1 jar (12-1/4 ounces) caramel ice cream topping
- 2 milk chocolate candy bars (1.55 ounces each), chopped
- 12 pecan shortbread cookies, crushed
- 3 tablespoons butter, melted
- 1 cup pecan halves, toasted, divided
- 1/2 gallon butter pecan ice cream, slightly softened
- 1/2 gallon chocolate ice cream, slightly softened
Directions:
In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool. In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans; set aside. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread half of the chocolate ice cream over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans. Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Carefully run a knife around edge of pan to loosen; remove sides of pan. Top with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce. Yield: 16-20 servings.
