1/4 cup Malibu rum (or 1/4 cup rum and 1/2 teaspoon coconut extract)
1 1/2 tablespoons flaked coconut, toasted
Strawberry fans (optional)
How to Make It
Combine 1/2 package brownie mix and 1/3 cup water, stirring just until dry ingredients are moistened. Reserve remaining brownie mix for another use. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350° for 15 minutes or until edges pull away from pan slightly. Let cool in pan on a wire rack. Spread 1/2 cup fudge topping over brownie.
Combine ice cream, chocolate morsels, and rum in a large bowl, stirring well. Spread ice cream mixture over brownie. Freeze 2 hours or until firm.
To serve, remove torte from pan. Drizzle remaining 1/2 cup fudge topping over torte. Sprinkle with coconut. Garnish each slice with a strawberry fan, if desired.