Recipe: Puff Pastry Ice Cream Torte

PUFF PASTRY ICE CREAM TORTE

1/2 pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 cup thick fudge sauce OR hazelnut chocolate spread
1 cup chocolate ice cream, softened*
1 cup strawberry ice cream, softened*
1 tbsp. apricot jam
1/2 cup toasted sliced almonds

Thaw pastry sheet at room temperature 30 minutes.

Preheat oven to 400 degrees F.

Unfold pastry sheet on lightly floured surface. Roll into 12x10-inch rectangle. Cut rectangle lengthwise into 3 strips. Place strips on ungreased baking sheet.

Bake 15 minutes or until golden. Let cool.

Spread 1/4 cup fudge sauce each on top side of 2 pastry strips and bottom of 1 (reserve this strip for top of torte). Freeze until firm (about 10 minutes).

Place 1 pastry strip, fudge-side up, on serving plate. Spread with chocolate ice cream. Top with another pastry strip, fudge-side down. Spread with remaining fudge sauce. Freeze 30 minutes.

Spread with strawberry ice cream. Place remaining pastry strip, fudge-side down, on top of torte. Freeze 30 minutes.

Microwave jam in cup on HIGH until melted, about 20 seconds. Stir. Brush on top of torte and sprinkle immediately with half the almonds. Press remaining almonds into ice cream on sides of torte. Cover with plastic wrap and freeze torte until firm, about 1 hour.

*Use any two favorite ice cream flavors. If ice cream begins to melt during assembly, freeze until firm.

Servings: 6
Source: Campbell's Kitchen