EGGNOG ICE CREAM DESSERT
Looking for a delectable dessert? Then check out this creamy pecan-crusted eggnog ice cream - a cool treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
- In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
- To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan. Cut into wedges to serve.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 13 g
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