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Add a photoRaciónes: 12
Ingredientes
- 8 ounce crisp gingersnap cookies
- 2 Tbsp. sugar
- 3 Tbsp. butter or possibly margarine melted
- 1 can pumpkin - (15 ounce) chilled
- 2 tsp pumpkin pie spice
- 1Â 1/4 c. caramel ice cream topping - (about)
- 1 quart vanilla ice cream softened
- 1 c. warm fudge sauce - (about)
- Â Â (or possibly chocolate ice cream topping)
- Â Â Candied Walnuts (see recipe)
Direcciones
- Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin till cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 inches tall). Repeat to crush remaining cookies (you need 1 3/4 c. total) and pour into pan. Add in sugar and butter and mix. Press cookie mix over bottom and about 1 inch up sides of pan.
- Bake crust in a 325 degree regular or possibly convection oven till lightly browned, 10 to 12 min. Let cold about 5 min, then refrigerateor possibly freeze till cool, 5 - 10 min.
- In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 c. of the caramel topping till smooth. Add in ice cream and mix till blended.
- Working quickly, spoon about a third of the ice cream mix into the cool crust. Drizzle with 2 Tbsp. caramel topping and 2 Tbsp. fudge sauce (if fudge sauce is too stiff, hot slightly in a microwave oven at full power [100%], stirring once, just till fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze till solid, about 5 hrs, then cover and freeze up to 1 week.
- About 15 min before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (hot and stir again if too stiff) to add in to taste.
- This recipe yields 12 servings.
- Comments: For the smoothest texture, use a rich, full-fat ice cream. To soften slightly, heat it in the carton in a microwave oven at half power (50%) for 15 to 30 seconds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 12 servings | |
| Calories 208 | |
| Calories from Fat 86 | 41% |
| Total Fat 9.67g | 12% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 180mg | 8% |
| Potassium 199mg | 6% |
| Total Carbs 28.05g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 15.4g | 10% |
| Protein 2.78g | 4% |
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