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Rice Chex Pumpkin Torte Recipe

Name: Rice Chex Pumpkin Torte
Ingredients: 3 1/2 c. rice Chex, minced fine; 1/4 teaspoon ginger; 1/4 c. brown sugar; 1/3 c. melted butter; 1/2 gallon vanilla ice cream; 1 sm. can pumpkin; 1 c. white sugar; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/4 teaspoon ginger; 1 teaspoon vanilla; 1 (8 ounce) Cold Whip

by CookEatShare Cookbook

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Servings: 12

Ingredients

Cost per serving $0.80 view details

3 1/2 c. rice Chex, minced fine
1/4 teaspoon ginger
1/4 c. brown sugar
1/3 c. melted butter
1/2 gallon vanilla ice cream
1 sm. can pumpkin
1 c. white sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon ginger
1 teaspoon vanilla
1 (8 ounce) Cold Whip

Directions

Mix first four ingredients and put in a 9 by 13 pan. Keep 1/3 cup in reserve for topping. Bake at 300 degrees for ten min. Cool. Spread 1/2 gallon ice cream on cooled crust. Put in freezer.
Mix above ingredients together and spread over ice cream. Sprinkle remaining Chex mix on top. Freeze.

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Amount Per Serving	%DV
Serving Size 155g
Recipe makes 12 servings
Calories 388
Calories from Fat 157	40%
Total Fat 17.6g	22%
Saturated Fat 11.55g	46%
Trans Fat 0.0g
Cholesterol 53mg	18%
Sodium 240mg	10%
Potassium 260mg	7%
Total Carbs 54.09g	14%
Dietary Fiber 0.8g	3%
Sugars 45.04g	30%
Protein 4.35g	7%

Rice Chex Pumpkin Torte Recipe

Ingredients