I first made this peppermint torte for a ladies meeting at our church. Feel free to use chopped Oreos instead of candy canes on top, and replace the red food coloring with green for a Frozen Grasshopper Torte.
—ELMA PENNER OAK BLUFF, MB
PREP: 25 MIN. + FREEZING • MAKES: 12 SERVINGS
4 cups crushed Oreo cookies (about 40 cookies)
1/4 cup butter, melted
1 pint (2 cups) vanilla ice cream, softened if necessary
2 cups heavy whipping cream
1 jar (7 ounces) marshmallow creme
1/4 cup 2% milk
1/4 to 1/2 teaspoon peppermint extract
2 drops red food coloring, optional
Chopped candy canes, optional
1. In a bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm.
2. In a bowl, beat cream until soft peaks form. In a bowl, mix marshmallow creme, milk, extract and, if desired, food coloring. Fold in whipped cream.
3. Spread over ice cream. Sprinkle with chopped candy canes. Freeze, covered, until firm.