PUMPKIN ICE CREAM TORTE

Pumpkin Ice Cream Torte image

Provided by Little Suzy Homemak

Time 3m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 13

3/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter, melted
cooking spray
1 cup canned unsweetened pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
9 cups low-fat vanilla ice cream, divided
1/4 cup finely chopped pecans, toasted and divided
1/4 cup jarred caramel topping

Steps:

Preheat oven to 350 degrees.
Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes; cool on a wire rack.
Combine pumpkin and next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice crea; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.
Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm.
Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm.
Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in a microwave safe bowl; microwave at High for 45 minutes. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.

Nutrition Facts : Calories 263.8, Fat 10.6, SaturatedFat 4.5, Cholesterol 31.9, Sodium 143.7, Carbohydrate 37.8, Fiber 1.1, Sugar 26.1, Protein 5.8

There are no comments yet!

Name

Message