Pumpkin Ice Cream Tart with Ginger crust Recipe

How to make it

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• Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin until cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat to crush remaining cookies (you need 1 3/4 cups total) and pour into pan. Add sugar and butter and mix.
• Press cookie mixture over bottom and about 1 inch up sides of pan.
• Bake crust in a 325° regular or convection oven until lightly browned, 10 to 12 minutes.
• Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.
• In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth.
• Add ice cream and mix until blended.
• Working quickly, spoon about a third of the ice cream mixture into the cold crust.
• Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top.
• Repeat with two more layers, omitting nuts on the top layer.
• Freeze until solid, about 5 hours, then cover and freeze up to 1 week.
• About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly.
• Cut into wedges.
• Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.