Irresistible Coconut Ice Cream Torte

18 macaroons, crushed

¼ cup (½ stick) butter, melted

¾ cup hot fudge topping

26 snack-size Mounds candy bars

1 quart vanilla ice cream, softened

1 quart strawberry ice cream, softened

¼ cup sliced almonds, toasted

In a small bowl combine the cookie crumbs and butter. Press into the bottom of a greased 10-inch springform pan. Freeze for 15 minutes.

In a microwave-safe bowl, heat the hot fudge topping on high in the microwave for 15 seconds, or until pourable. Spread over the crust. Arrange the candy bars around the edge of the pan standing on the ends. Freeze 15 minutes. Spread the vanilla ice cream over the hot fudge. Freeze 30 minutes.

Spread the strawberry ice cream over the vanilla layer. Sprinkle with the almonds. Cover and freeze until firm. The torte may be frozen up to 2 months. Remove from the freezer 10 minutes before serving. Remove the side of the pan and slice for serving.

Makes 12 to 14 servings

Susie Van Foeken, Queen
Hilmar Red Hat Readers,
Hilmar, California