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This tasty Egg Nog Ice Cream Pie is the best dessert of your holiday gathering. It's so different from the slew of cookies.
This is a version of Eggnog Ice Cream Dessert by BettyCrocker
“If you love Egg Nog you will adore this dessert.”
Recipe by John65
Prep Time
25min
Total Time
4hrs25min
Servings
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Heat oven to 350°F. 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 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
In large bowl, combine softened ice cream, nutmeg, salt and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 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.
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