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Gingersnap Ice Cream Torte

"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."
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30 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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  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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Read all reviews 4
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I had to give this recipe five stars just because the combination of flavors is SO good! The only change I will make next time is to the baked crust: I will either make it more of a crumbley cru...

This recipe was good, but I thought it had way too much caramel. Next time I will only use half as much. The Gingersnap crust was amazing though.

The best thing about this was the way it looked - it looked absolutely scrumptious. But... Maybe I did something wrong...the bottom crust stuck to the pan and was as hard to break as candy - I ...

I followed the recipe with the small exceptions of using heavy whipping cream with the caramel and adding more pecans. I agree with the suggestion to not bake the crust too long. Use good ice ...

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