ANN COX EASTES / www.puritylovers.com
1 (10-oz) package brownie mix
1/3 c vegetable oil
2 T water
1 carton PURITY COCOA LOCO ICE CREAM, slightly softened
Chocolate sauce, caramel sauce, chocolate covered peanuts for garnish
Purity whipped cream, optional
Prepare brownie mix with vegetable oil, water and egg according to package directions; cook in an 8" x 8" pan, cool.
Line a 9 ½-inch X 5 1/2-inch loaf pan with heavy duty aluminum foil. Spoon half of the ice cream into bottom of loaf pan and smooth top to form first layer of torte. Cut brownie in pan in half and carefully lift out and place on top of ice cream layer. Repeat ice cream and brownie layer. Cover with foil and freeze until firm, several hours.
Lift torte from pan with sides of foil and turn upside down on serving plate. Remove foil from around torte. Slice into 1/2 - 3/4-inch slices and place on dessert plates. Drizzle the top of each slice with chocolate sauce, caramel sauce and a few chocolate covered peanuts for garnish. You may also add a dollop of whipped cream if desired.
Yield: 8 -10 servings