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Dulce De Leche Ice Cream Torte

Ingredients:

2c. finely crushed purchased shortbread or pecan shortbread cookies (about 10oz)

3T butter, melted

2 pints dulce de leche ice cream

2/3c. roasted, lightly salted cashews, coarsely chopped

1 recipe of Pineapple topping (below)

Preparation:

1. In medium bowl combine cookie crumbs and butter. Press half of cookie

crumb mixture (about 1cup) evenly onto bottom of an 8X8X1 7/8 disposable foil pan or 9X9X2 baking pan. Set aside. Soften half the ice cream. Carefully spread softened ice cream over cookie crumb layer in pan. Top with half of the nuts. Sprinkle remaining cookie crumb mixture over layers in pan. Cover and freeze for 1 to 2 hours or until firm.

2. Soften remaining ice cream, carefully spread over frozen layers in pan. Cover and freeze overnight or until very firm.

3. To serve, top with remaining cashews. Cut into squares and serve with pineapple topping.

Pineapple topping - In large skillet, melt 2T butter. Add 3T packed brown sugar; cook and stir until sugar is dissolved. Add 2c peeled, cored, and cubed fresh pineapple; stir to coat. Serve at once or cover and chill up to 3 days; reheat before using.