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Eggnog Ice Cream Dessert

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  • Prep 25 min
  • Total 4 hr 55 min
  • Servings 16
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Relish this pecan-crusted eggnog torte - a delectable frozen dessert.
Nov 21, 2010

Ingredients

  • 4 cups (1 L) Cheerios* cereal
  • 1/2 cup (125 mL) chopped pecans
  • 7 tbsp (105 mL) butter, melted
  • 6 cups (1.5 L) vanilla ice cream, softened
  • 1 1/2 tsp (7 mL) nutmeg
  • 1 1/2 tsp (7 mL) rum extract
  • 16 pecan halves, toasted

Steps

  • 1
    In food processor bowl with metal blade, process cereal 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 350ºF . for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
  • 2
    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.
  • 3
    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 Information

No nutrition information available for this recipe
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