April 10, 2010

Brownie Sundae Ice Cream Pie

1 package fudge brownie mix,
(prepared as directed for cake-like brownies)
1 cup Semi-Sweet Chocolate Mini Baking Bits
1/2 cup chopped nuts, (optional)
1 quart vanilla ice cream, softened
1/4 cup caramel or butterscotch
ice cream topping

Line 2 (9-inch) round cake pans will aluminum foil, extending it slightly over the edges of the pan; lightly spray bottoms of each pan with vegetable cooking spray; set aside. Preheat oven as brownie mix package directs. Divide brownie batter evenly between the two pans; sprinkle half the Chocolate Mini Baking Bits and nuts over each. Bake 23 to 25 minutes or until edges begin to pull away from sides of pan. Cool completely. Remove layers by lifting foil from pans. To assemble cake, place one brownie layer, topping side down in a 9-inch spring form pan. Spread ice cream over brownie layer; drizzle with ice cream topping. Place second brownie layer on top of ice cream layer, with topping side up; press down lightly. Wrap in plastic wrap and freeze until firm. Remove from freezer about 15 minutes before serving. Remove sides of pan. Cut into wedges.
MAKES 12 WEDGES.

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