Malibu Brownie Torte

By learen

Notes: Use low fat and non fat for ice cream, brownie mix, and fudge topping for great results.

You can bake the coconut a little separately before adding to the cake to make it more crunchy.

The brownie totally does not look like it hardens at all when you are done baking it - don't worry, it hardens after its put into the freezer.

I just used 1/2 teaspoon coconut extract without the rum and it tastes good still.

Ingredients

• 1/2 package fudge brownie mix
• 1/3 cup water
• PAM
• 1 cup fudge topping, divided
• 6 cups vanilla ice cream, softened
• 1/3 cup semisweet chocolate mini morsels
• 1/4 cup Malibu rum(or 1/4 cup rum and 1/2t.
• coconut extract)
• 1 1/2 tablespoons flaked coconut, toasted
• strawberry fans optional

Details

Servings 16

Preparation

Step 1

COMBINE 1/2 package brownie mix and 1/3 cup water, stirring just until dry ingredients are moistened. Reserve remaining brownie mix for another use.

POUR batter into a 9inch springform pan coated with PAM. Bake at 350 for 15 minutes or until edges put away from pan slightly. Let cool in pan on a wire rack.

SPREAD 1/2 cup fudge topping over brownie.

COMBINE ice cream, chocolate morsels, and rum in a large bowl, stirring well. Spread ice cream mixture over brownie. Freeze 2 hours or until firm.

TO serve, remove torte from pan. Drizzle remaining 1/2 cup fudge topping over torte. Sprinkle with coconut. Garnish each slice with a strawberry fan if desired.