Brownie Ice Cream Torte

Prep Time: 25 Minutes • Start to Finish: 3 Hours 25 Minutes • Makes 16 servings

• 1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• ½ gallon vanilla ice cream, slightly softened
• 2 tablespoons pastel confetti
• 16 red maraschino cherries with stems, drained

1 Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.

2 Make brownie batter as directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.

3 Spread slightly softened ice cream evenly over brownies. Freeze at least 2 hours or until ice cream is firm.

4 Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Decorate with candy sprinkles and cherries. Store covered in freezer.

1 Serving: Calories 370; Total Fat 15g (Saturated Fat 6g, Trans Fat 1g); Cholesterol 60mg; Sodium 200mg; Total Carbohydrate 53g (Dietary Fiber 2g); Protein 5g Exchanges: 1 Starch, 2½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 3½

Tip Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.