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Gingersnap Ice Cream Torte

By: Cary Schulte  
"My husband and I developed this sweet frozen treat featuring gingersnaps, caramel and ice cream. Since a little of this rich cake goes a long way, it'll easily feed a crowd."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (3)

Rate/Review | 131 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 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

Directions

  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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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2007 by MommyC 
I had to give this recipe five stars just because the combination of flavors is SO good! The... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2009 by sonoko Supporting Member (Click to learn more about Supporting Membership)
This recipe was good, but I thought it had way too much caramel. Next time I will only use... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2008 by Heidi 
The best thing about this was the way it looked - it looked absolutely scrumptious.... MORE

 
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