Saturday, May 28, 2011

CARAMEL-ALMOND ICE CREAM TORTE


Caramel-Almond Ice Cream Torte
Serves 12| Total Time: 1hr 20m
Directions
 Press ½ gallon (4 pints) softened vanilla ice cream into a 9-inch springform pan. Freeze until slightly firm, 10 to 15 minutes.

Top with 1 cup caramel sauce (slightly warmed, if too thick) and ½ cup toasted sliced almonds. Freeze until firm, at least 1 hour and up to 2 days. To serve, remove from pan and slice.


IF YOU MISSED 
Salad Potato







By Sara Quessenberry,  June 2010  
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7 comments:

  1. Angela DukeMay 28, 2011 at 11:58 AM

    I scream, you scream, we all scream for ice creeeeam!!!!
    GO TO THE STORRRRE! :)

    ReplyDelete
  2. The enchanted homeMay 28, 2011 at 12:47 PM

    Teresa.......this is very very cruel!!!!!!! I knew I shouldn't have come here.....my goodness that looks decadent!! Too good, I don't think I could limit myself to just one piece! Amazingly delicious I am sure.

    ReplyDelete
  3. KathysueMay 28, 2011 at 1:17 PM

    Omgosh Teresa, you are killing me here!! Yumo

    ReplyDelete
  4. designchicMay 28, 2011 at 2:09 PM

    Now THAT is dessert...definitely a winner for me!!

    ReplyDelete
  5. Lisa PorterMay 28, 2011 at 6:58 PM

    Salivating like you can't believe! Good thing I just happen to have all the ingredients! This will be a treat tonight for sure. Thank you Teresa!
    Hope you are enjoying a wonderful weekend!
    xo Lisa

    ReplyDelete
  6. AnonymousMay 28, 2011 at 7:58 PM

    so much for my diet!! :)
    this looks fabulous and easy...
    definitely serving this soon...

    maureen

    ReplyDelete
  7. MarianneMay 28, 2011 at 9:51 PM

    Oh, my word. Now this looks delish! xo

    ReplyDelete

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