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. Lace the hot fudge sauce over the top
of the torte and decorate with candy canes.
Makes 8-10 servings
