Gingersnap Ice Cream Torte Recipe

Gingersnap Ice Cream Torte Recipe

  • 2 cups crushed gingersnap cookies
  • 1/2 cup packed brown sugar
  • 1/2 cup butter or margarine, melted
  • 1 (14 ounce) package caramels
  • 1/3 cup half-and-half cream or milk
  • 1 1/2 cups cold milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1/2 gallon vanilla ice cream, softened
  • 1/2 cup chopped pecans
  1. In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.
  2. In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.
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