Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9"springform pan coated with cooking spray. Bake for 10 minutes. Cool on wire rack. Combine pumpkin and the next 4 ingredients (though cloves) in a bowl. Soften 6 c of ice cream; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour until firm. Cover and freeze remaining pumpkin ice cream. Soften remaining 3 cups vanilla ice cream; stir in 3 T toasted pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream, over vanilla ice cream mixture. Cover; and freeze 8 hours or until firm. Cut torte into 12 wedges. Place topping in microwave-safe dish and cook for 45 seconds. Top each serving with 1 T topping and sprinkle with remaining toasted pecans.
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