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Bailey's Irish Cream Turtle Torte

Serves: 15
Total Calories: 666

Ingredients

1 1/2 cups shortbread cookie crumbs (like Keebler's Pecan Sandies)
1/4 cup light brown sugar, packed
1/4 teaspoon ground nutmeg
1/4 cup butter, melted
1 quart butter pecan ice cream
3/4 cup Bailey's Irish Cream liqueur, divided
1 (12-ounce) jar caramel ice cream topping
1 cup coarsely chopped pecans, toasted, divided
1 quart chocolate ice cream
1 (12-ounce) jar fudge ice cream topping

Directions:

Lightly butter sides of a 10-inch springform pan. Line the sides with strips of waxed paper, then butter the bottom and paper-lined sides. In a bowl, combine the cookie crumbs, sugar, and nutmeg. Stir in melted butter. Pat evenly on bottom of pan and refrigerate.

Spoon slightly softened butter pecan ice cream into a bowl and swirl in 1/2 cup of the Irish Cream. (Do not overmix.) Pack this into the chilled crust. Pour caramel topping into a small bowl and stir in 2 tablespoons of the Irish Cream. Drizzle over the butter pecan layer, then sprinkle with 3/4 cup of pecans. Freeze 1 hour.

Spread slightly softened chocolate ice cream on top of frozen first layer. Pour fudge topping into another small bowl and stir in the remaining 2 tablespoons of Irish Cream. Spoon this over chocolate ice cream. Cover with foil and freeze until firm, 6 hours or overnight.

To serve, remove sides of pan. Carefully peel off waxed paper. Place bottom of springform pan on serving plate. Garnish top with remaining 1/4 cup pecans. Let torte stand for 10 minutes before slicing. If desired, serve with a dollop of whipped cream atop each serving.

Nutritional Facts:

Serves: 15
Total Calories: 666
Calories from Fat: 607

This Bailey's Irish Cream Turtle Torte recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.


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