A crust of crushed sugar cones holds two frosty layers: chocolate ice cream studded with chopped banana and strawberry ice cream bejeweled with pineapple.




  • For crust: In a food processor, combine broken cones and sugar; process until fine crumbs form. Add melted butter; process until combined. Press crumb mixture evenly onto bottom and 1¿1/2 inches up sides of a 9-inch springform pan. Set aside.

  • For filling: In a chilled bowl, stir chocolate ice cream until slightly softened but not melted. Stir in banana. Spoon ice cream mixture into pan, spreading evenly. Freeze, covered, about 3 hours or until firm.

  • In a chilled bowl, stir strawberry ice cream until slightly softened but not melted. Stir in pineapple. Spoon ice cream mixture over chocolate layer, spreading evenly. Freeze, covered, for 4 to 24 hours.

  • To serve, remove sides of pan; let torte stand at room temperature for 10 to 15 minutes before cutting. Garnish with hot fudge topping, whipped cream, nuts and cherries. Serve immediately.

Nutrition Facts

373 calories; 19 g total fat; 54 mg cholesterol; 162 mg sodium. 49 g carbohydrates; 5 g protein;