Eggnog Ice Cream Dessert

eggnog ice cream dessert Dessert
Eggnog Ice Cream Dessert
  • Prep 25 min
  • Total 4 hr 55 min
  • Servings 16

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.

No nutrition information available for this recipe

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