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55 min
30 min
25 min
12-16 servings




HEAT oven to 350 degrees F. Line three 8-inch round cake pans with foil or parchment paper. Coat bottoms only with no-stick cooking spray.

PREPARE brownies as directed on package, using oil, water and egg. Spread batter evenly in prepared pans.

BAKE 15 to 20 minutes. Cool in pan 15 minutes. Remove brownie layers from pans. Cool 30 minutes or until completely cooled. Place layers in freezer 1 to 2 hours for easier handling.

LINE two 8-inch round cake pans with foil. Scoop and press ice cream evenly into foil-lined pans, leveling tops. Freeze until firm.

COMBINE topping ingredients in small saucepan. Heat over low heat, stirring constantly until mints are melted and sauce is smooth. Let cool.

REMOVE foil from brownie and ice cream layers. Place 1 brownie layer on serving plate. Top with 1 ice cream layer. Repeat with remaining brownie and ice cream layers, ending with brownie layer. Spoon topping over top of torte. Freeze at least 2 hours or until serving time.

CUT 8 mints in half diagonally. Place wedges, cut side down, in spoke-fashion on top outer edge of torte. Let torte stand at room temperature about 10 minutes to soften slightly before serving.

High Altitude (above 3500 ft.):

ADD 1/2 cup flour to dry brownie mix. Bake as directed above.

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