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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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This frozen pie uses fat-free and low-fat ingredients. It has a fudgy brownie crust and a chocolate chip ice cream filling, and is topped with toasted coconut and fudge sauce. The pie will need to freeze for two hours, which I've included in the cooking time. Ingredients:
1 (20 1/2 ounce) package low-fat brownie mix (you'll only use half the package) |
1/3 cup water |
3/4 cup non-fat fudge sauce, divided |
6 cups fat free vanilla ice cream, softened |
1/4 cup miniature semisweet chocolate chips |
1/4 cup malibu rum (or 1/4 cup rum and 1/2 teaspoon coconut extract) |
1 1/2 tablespoons flaked coconut, toasted |
strawberry, for garnish (optional) |
Directions:
1. Preheat oven to 350 F degrees.
2. Spray 9-inch springform pan.
3. Combine 1/2 of the package of brownie mix and 1/3 cup water. Stir just until the dry ingredients are moistened. Reserve remaining brownie mix for another use.
4. Pour batter into springform pan. Bake 18-20 minutes, or until the edges pull away slightly from the pan. Let cool in pan on wire rack.
5. Spread 1/2 cup fudge topping over brownie.
6. In large bowl, combine ice cream, chocolate morsels, and rum. Stir well.
7. Spread ice cream mixture over brownie. Freeze 2 hours, or until firm.
8. To serve, remove torte from pan. Drizzle remaining 1/4 cup fudge topping over the torte. Sprinkle with the toasted coconut. Garnish with strawberries, if desired.
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