Aloha Chip Ice Cream Torte with Tag-Along Crust

Yield:
Makes 10-12 servings

Ingredients:

  2. 4 tablespoons butter, softened
  3. 1 box (7 oz.) Girl Scout Tagalong chocolate coated peanut butter patties, crumbled
  5. 1/2 gallon praline or butter pecan ice cream, softened
  6. 2 boxes (7 oz.) Girl Scout Aloha Chips with macademia nuts, crumbled
  8. 1/2 cup prepared espresso
  9. 1/4 cup sugar
  10. 1 cup chilled heavy cream, whipped
  11. 6 tablespoons caramel sauce
  12. 1/2 cup macadamia nuts, toasted and chopped for garnish
  13. 10-14 whole strawberries, for garnish
Directions:

To make crust, place butter and cookies in a food processor fitted with the metal blade. Using on/off pulses, process until mixture forms crumbs. Pack cookie mixture in bottom of 9-inch springform pan. Refrigerate 1 hour.

Meanwhile, stir ice cream with cookies until combined. Pack softened ice cream into crust and freeze until hardened.

Bring espresso and sugar to boil over medium-high heat and cook 10 minutes or until syrupy. Let cool. Whip cream to soft peaks. Slowly pour in espresso syrup while beating whipped cream to stiff peaks. Spread a layer of caramel over the torte. Remove side of pan, then cover top and side of torte with whipped cream. Garnish with chopped nuts and whole berries.



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