Fudge Mint Ice Cream Torte

Prep Time: 30 minutes
Yield: 16 servings

Ingredients:

TORTE
1 package Pillsbury® Classic Fudge Brownie
1/2 cup water
1/2 cup Crisco® Vegetable Oil
1 egg
1/2 gallon (8 cups) chocolate chip mint ice cream, slightly softened

TOPPING
20 thin chocolate and green mints
1/4 cup half-and-half

GARNISH
8 thin chocolate and green mints

Preparation Instructions:

1. Heat oven to 350° F. Line three 8-inch round cake pans with foil; grease bottoms only of foil-lined pans. Prepare brownies as directed on package, using oil, water and eggs. Spread batter evenly in foil-lined pans.

2. Bake at 350° F. for 15 to 20 minutes. DO NOT OVERBAKE. Cool in pan for 15 minutes. Remove brownie layers from pans by lifting foil. Cool 30 minutes or until completely cooled. Place layers in freezer for 1 to 2 hours for easier handling.

3. Meanwhile, line two 8-inch round cake pans with foil. Scoop and press ice cream evenly into foil-lined pans, leveling tops. Freeze until firm.

4. To assemble torte, in small saucepan, combine topping ingredients; heat over low heat, stirring constantly until mints are melted and sauce is smooth. Remove foil from brownie and ice cream layers. Place 1 brownie layer on serving plate; top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon topping over top of torte. Freeze at least 2 hours or until serving time.

5. To garnish and serve, cut 8 mints in half diagonally; place wedges, cut side down, in spoke-fashion on top outer edge of torte. Let torte stand at room temperature for about 10 minutes to soften slightly before serving.

High Altitude: (Above 3500 Ft.)
Add 1/2 cup flour to dry brownie mix. Bake as directed above.