Malibu Brownie Torte

This frozen pie uses fat-free and low-fat ingredients. It has a fudgy brownie crust and a chocolate chip ice cream filling, and is topped with toasted coconut and fudge sauce. The pie will need to freeze for two hours, which I've included in the cooking time.

• Ready In: 2 hrs 20 mins
• Serves: 12

Ingredients

• 1 (20 1/2ounce) package  low-fat brownie mix (you'll only use half the package)
• 1⁄3 cup water
• 3⁄4 cup  non-fat fudge sauce, divided
• 6  cups fat free vanilla ice cream, softened
• 1⁄4 cup  miniature semisweet chocolate chips
• 1⁄4 cup Malibu rum (or 1/4 cup rum and 1/2 teaspoon coconut extract)
• 1 1⁄2 tablespoons flaked coconut, toasted
•  strawberry, for garnish (optional)

Directions

1. Preheat oven to 350 F degrees.
2. Spray 9-inch springform pan.
3. Combine 1/2 of the package of brownie mix and 1/3 cup water. Stir just until the dry ingredients are moistened. Reserve remaining brownie mix for another use.
4. Pour batter into springform pan. Bake 18-20 minutes, or until the edges pull away slightly from the pan. Let cool in pan on wire rack.
5. Spread 1/2 cup fudge topping over brownie.
6. In large bowl, combine ice cream, chocolate morsels, and rum. Stir well.
7. Spread ice cream mixture over brownie. Freeze 2 hours, or until firm.
8. To serve, remove torte from pan. Drizzle remaining 1/4 cup fudge topping over the torte. Sprinkle with the toasted coconut. Garnish with strawberries, if desired.