Make this brownie torte, and it will be like having a brownie sundae ready and waiting in your freezer.
box Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
gallon vanilla ice cream, slightly softened
tablespoons Betty Crocker™ pastel confetti
red maraschino cherries with stems, drained
Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only of foil with shortening or cooking spray.
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.
Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours until ice cream is firm.
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.
Use your favorite flavor of ice cream or a combination of ice creams to make this frozen dessert.
For a thicker brownie crust, use 2 (8-inch) round cake pans; bake for 24 to 26 minutes and top with 6 cups of softened ice cream.
Set up a dessert bar with ice cream toppings and syrups and extras such as fresh strawberries, sliced bananas, chopped nuts and candies. Let guests build their own desserts.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.