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This is a rich and decadent dessert. I recommend freezing it overnight as it's even better the more solid it becomes. Also that way the ice cream doesn't melt so fast on the plate. I actually used a 1.75 quart of chocolate ice cream (it's what I had bought) and found the ratio was about perfect. This taller chocolate layer helped balance the two top layers which are very rich. For the ladyfingers I used a 7 oz. package of Alesso brand cookies which contained 24 ladyfingers. This was the right number to fit around the pan but I had to cut down the size of the ladyfingers so they weren't too tall. This would be a great party dessert. You can slice into 24 pieces, leaving plenty for people who will want seconds! [Made for Pick-A-Chef 2013]

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averybird March 27, 2013
Frozen Chocolate Peanut Butter Ribbon Torte