Serves: 15
Total Calories: 386
Lightly butter sides of a 10-inch springform pan. Line sides with strips of wax paper, then butter the bottom and paper-lined sides. In a bowl, combine 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 Irish Cream. (Do not overmix.) Pack this into chilled crust. Pour caramel topping into a small bowl and stir in 2 tablespoons of Irish Cream. Drizzle over butter pecan layer, then sprinkle with 3/4 cup 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 remaining 2 tablespoons 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 wax paper. Place bottom of springform pan on serving plate. Garnish top with remaining 1/4 cup pecans. Let torte stand 10 minutes before slicing. If desired, serve with a dollop of whipped cream atop each serving.
This Bailey’s Irish Cream Turtle Torte recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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