Margarita Ice Cream Torte
|For oreo crust|
|Oreo sandwich cookies||30 (2 1/2 Cups Crumbs)|
|Butter/Margarine||4 Tablespoon, melted (1/2 Stick)|
|For margarita filling|
|Frozen lemonade concentrate||1⁄2 Cup (8 tbs), thawed|
|Lime||1 , peel grated|
To Make Crust: Preheat oven to 350°F.
Oil an 8 1/2- or 9-inch springform pan.
In a food processor with the metal blade, process cookies into crumbs.
Add butter and pulse until incorporated.
Set aside 2 tablespoons for garnish and press remainder into bottom and halfway up sides of prepared pan.
Bake for 10 minutes.
Remove and cool to room temperature.
To Make Filling: In a large bowl, stir lemonade, tequila, lime peel and juice, orange liqueur, and food coloring, if using, together.
Add ice cream and stir until blended, but do not let the ice cream melt.
Spoon into crust.
Sprinkle reserved crumbs around top edge.
Cover with foil and freeze overnight or until firm.