LAYERED ICE CREAM AND MOUSSE TORTE

1/2 cup butter, divided use
1 1/2 cups (30 wafers) chocolate wafer crumbs
1/4 cup plus 2 tablespoons sugar, divided use
1 cup chopped almonds
4 cups strawberry ice cream, softened, divided
2 cups whipping cream, divided
1/2 cup sugar
1/3 cup water
1 cup semi-sweet chocolate pieces

Preheat oven to 350 degrees F.

Melt 6 tablespoons butter. Combine crumbs, 1/4 cup sugar and melted butter; press onto bottom and up sides of 9x3 inch springform pan.

Bake at 350 degrees F for 10 minutes.

Melt 2 tablespoons butter in small skillet; stir in 2 tablespoons sugar. Add nuts; reduce heat to low. Cook until nuts are golden brown, stirring constantly. Reserve 1/4 cup; set aside. Spread remaining nuts over crust; press down lightly. Cool.

Spread 2 cups of the ice cream over nuts; place in freezer.

Reserve 1/4 cup cream; pour remaining cream into food processor work bowl. Process 1 minute or until thick. Place into large bowl; set aside.

Combine 1/2 cup sugar and water in small saucepan. Bring to boil; boil 3 minutes. Keep warm.

Put chocolate pieces into food processor work bowl; process 30 seconds or until chopped.

With food processor running, add sugar mixture in steady stream; scrape down work bowl.

With food processor running, add reserved cream; continue processing 1 minute or until smooth. Whisk lightly into whipped cream. Reserve 1 cup; chill. Pour remaining chocolate mixture over ice cream layer; freeze 2 hours or until firm.

Spread remaining 2 cups ice cream over chocolate layer. Decoratively pipe reserved chocolate mixture over ice cream. Sprinkle with reserved nuts. Freeze overnight.

Servings: 12
Source: Wisconsin Milk Marketing Board