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Ingredients
- 3 cups crumbeled fruitcake
- 1 quart vanilla ice cream, slightly softened
- 14 cup brandy
Method
- 1. line 8 1/2x4 1/2x2 1/2 -inch loaf pan with foil;extened foil 4 to 5 inches over sides of pan.
- sprinkle fruitcake with brandy.
- press 1 cup crumbs into pan; spread 2 cups ice cream over.Repeat.
- cover with remaining crumbs.
- fold foil over top.
- 2.
- Freeze till ice cream is firm.
- 3.
- Lift torte from pan; remove foil.
- slice.
