1 10.5-ounce bag Brownie bites
1 container VELVET Peppermint Stick Ice Cream, softened
1 8-ounce container non-dairy whipped topping, defrosted
Hot fudge sauce
6 small candy canes

In a large bowl, gently stir together the brownie pieces and the softened ice cream. Spoon the mixture into a 9-inch springform pan or two 6-inch springform pans. Freeze for 3-4 hours. Remove the outside ring from the pan. Spread the whipped topping over the entire large torte or two smaller ones. Refreeze for about one hour. Lace the hot fudge sauce over the top of the torte and decorate with candy canes.

Makes 8-10 servings