Pistachio-Brownie Ice Cream Torte

This is a pretty, and very simple dessert that looks quite elegant.

Using a regular size brownie mix, prepare as directed and bake in two 8" round cake pans. Cool.

Let at least 1/2 gallon of pistachio ice cream soften for about 30 minutes in the refrigerator. If you just leave it out to soften, the center will still be frozen and the outside portion will get too soupy. I like to use about 3/4 gallon.

Use about 1/3 of the ice cream to make the bottom layer in a 9" springform pan. Place one brownie layer on top, then more ice cream and the other brownie layer. End with ice cream on top and use a little to fill in any spaces on the outside edges of the dessert.

Top with 1 c. chopped pistachios and freeze until firm. This will serve 12 easily.

And of course this is delicious with any favorite flavor ice cream- coffee, cherry, cheesecake, banana.