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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I first made this tasty torte for a ladies' meeting at our church, and it went over very well. I've made it often since then and have received many compliments from young and old alike. Ingredients:
4 cups crushed cream-filled chocolate cookies (about 40) |
1/4 cup butter, melted |
1 pint vanilla ice cream, softened |
1/4 cup milk |
1 jar (7 ounces) marshmallow creme |
1/4 to 1/2 teaspoon peppermint extract |
few drops green food coloring |
2 cups heavy whipping cream, whipped |
Directions:
1. Combine cookie crumbs and butter. Set aside 1/4 cup for garnish; press remaining crumbs onto the bottom of a 9-in. springform pan, two 9-in. pie plates or a 13-in. x 9-in. dish. Chill for 30 minutes. Spread ice cream over crust. Freeze.
2. Meanwhile, in a small bowl, combine milk and marshmallow creme; stir until well blended. Add extract and food coloring. Fold in whipped cream. Spoon over ice cream and sprinkle with reserved crumbs. Freeze until firm. Yield: 12-16 servings.
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