Gingersnap Ice Cream Torte

1. 1

   In a bowl, combine the gingersnaps, brown sugar and butter; set half aside. Press remaining mixture onto the bottom of a greased 9-in. springform pan. Bake at 350u00b0 for 10 minutes. Cool completely. In a microwave or heavy saucepan, melt caramels. Stir in cream until smooth; set aside.

2. 2

   In a bowl, beat milk and pudding mixes on low speed for 2 minutes. Stir in ice cream until blended. Spoon half into the crust. Top with half of the reserved gingersnap mixture. Drizzle with half of the caramel sauce; sprinkle with half of the pecans. Repeat layers. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

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