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.
I made this with No Pudge Fudge with just water (the whole package) Mayfield vanilla, and Malibu rum. I covered the top with room temperature Smucker's microwavable sugar free fudge and left in the freezer before serving. Out of my springform pan, it looked amazing ( i garnished with some strawberries and toasted coconut) and it tasted amazing! Served at a dinner party and it was gone well before the other dessert which was good too! Will make again!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!