Ice Cream Torte
Two kinds of crackers, graham and saltine, put an unusual spin on the crust for this yummy ice cream torte.
1 cup graham cracker crumbs
1 cup saltine crackers, crushed
1/2 cup butter or margarine, melted
1 (7-ounce) package instant vanilla pudding mix
1 cup milk
1/2 gallon vanilla ice cream, softened
4 ounces crushed English toffee candy - divided use
- In a bowl mix together graham cracker crumbs, crushed crackers, and melted butter. Press into a buttered 9-inch pan. Bake in a preheated oven at 350°F (175°C) for 5 minutes.
- In a bowl, combine instant vanilla pudding mix and milk. Beat with an electric mixer on medium speed until thickened. Add softened vanilla ice cream and 3 ounces crushed toffee candy. Pour into the cooled crust and freeze.
- Just before serving, top with non-dairy whipped topping. Sprinkle 1 ounce crushed toffee candy on top.
Makes 9 servings.