CANDY CANE PEPPERMINT TORTE
Makes 8-10 servings
1 10.5-ounce bag Brownie bites
1 container VELVET Peppermint Stick Ice Cream, softened
1 8-ounce container non-dairy whipped topping, defrosted
Hot fudge sauce
6 small candy canes
In a large bowl, gently stir together the brownie pieces and the softened ice cream. Spoon the mixture into a 9-inch springform pan or two 6-inch springform pans. Freeze for 3-4 hours.
Remove the outside ring from the pan. Spread the whipped topping over the entire large torte or two smaller ones. Refreeze for about one hour.