COFFEE TOFFEE ICE CREAM TORTE 2 cups of Oreo cookie crumbs (ready made from the box 1/2 cup sugar 1/2 cup melted butter 2 pints of ice cream softened coffee ice cream and toffee chunk coffee 3 cups pecan halves 3/4 cup sugar 1/3 cup orange juice 1/2 tsp cream of tartar 1/2 tsp cinnamon In a 9-inch spring form pan, pour the crumbs and 1/2 cup sugar into the bottom. Toss thoroughly with a fork. Drizzle the butter over the crumbs. Use your fork to combine, making the crust right in the pan. Spread the buttered-up crumbs with your fingers across the bottom of the pan and halfway up the sides. You don't have to be precise. Open the softened ice cream and, by scoops, fill the spring form pan. You can layer the scoops or just assort them around the pan as you choose. With a table knife, gently spread the ice cream so it evens up pretty well. Put this in your freezer to begin hardening while you make the topping. In a sauce pan, combine 3/4 cup sugar, orange juice, and cream of tartar. Bring to a low boil and stir while the sugar melts. Raise the temperature slightly so you have a quiet boil going. Watch for the point when it starts to thicken up and darken slightly. Stay near in case it's tempted to try to boil over. Thickening should take about 5 to 7 minutes. Take it off the heat and stir in the pecans. If you've used a large enough sauce pan, they can all fit; otherwise combine the sugar sauce and pecans in a bowl. When the pecans and sugar sauce are mixed, sprinkle on the cinnamon and mix one more time. Take your partially hardened ice cream torte out of the freezer and carefully pour on the pecan mixture. Spread it around to the edges. Quickly get it back in the freezer because the warm pecans will soften up the ice cream more, and some of the melted parts will rise to the top. That's okay. It should stay in the container just fine. Keep the torte in the freezer at least four hours to fully harden. When you want to serve it, run a sharp knife around the inside edge of the spring form pan. Loosen the latch and take the torte out. Cut into slices with the same sharp knife.