Chocolate Ice Cream Torte

1 3.5 ounce package vanilla instant pudding mix
1 cup milk
1/2 teaspoon almond extract
1/2 cup whipping cream -- whipped
1/2 gallon chocolate ice cream -- softened
whipped cream
1 can cherry pie filling
Crumb Crust:
1 cup vanilla wafer crumbs
1/4 cup finely chopped almonds
3 tablespoons butter -- melted

Combine crumb crust ingredients and press in a 9-inch springform pan. Freeze until firm.

Beat pudding mix and milk on low speed for 1 minute. Fold in almond extract and 1/2
cup whipped cream. Using an ice cream spade or large spoon, spoon a thin layer of chocolate ice cream over crumb crust in chilled springform pan. Spread half of pudding mixture over ice cream. Top with second layer of ice cream and pudding mixture. Spoon a final layer of ice cream over pudding for the top layer. Cover and freeze for at least 6 hours or overnight.

To decorate and serve, let torte stand at room temperature 5 minutes. Run a thin metal spatula around rim of shell. Remove outside rim of springform pan. Run spatula between cake and bottom of pan; remove pan and place torte on serving plate.

Pipe a crown of whipped cream in the center of the torte and garnish with cherries.


Note: I usually serve it by cutting it in wedges, put a spoonful of cherry pie filling on top and let it drizzle down the sides and a dollop of whipped cream on top of that. This always gets rave reviews and it's very pretty and delicious.

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