Eggnog Ice Cream Dessert

Relish this pecan-crusted eggnog torte - a delectable frozen dessert. ...MORE + LESS -

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

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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.