| Eggnog Ice Cream Dessert |
| 24 gingersnap cookies 1/2 cup chopped pecans 1/4 cup butter, melted 3 pints vanilla ice cream softened 1 1/2 tsp nutmeg 1 1/2 tsp rum extract 16 pecan halves Heat oven to 350. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased springform pan. Bake at 350 for 8 - 10 minutes or until edges are lightly browned. Cool 30 minutes. In large bowl, combine softened ice cream, nutmeg and rum extractl stir until blended. Spread evenly in crust lined pan. Place pecan halves around top edge or torte. Cover dessert; freeze atleast 4 hours or up to 2 weeks. To serve let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan. Cut into wedges to serve. |