1 10 3/4-ounce frozen loaf pound cake
Turkey Hill Peppermint Stick Limited Edition Premium Ice Cream
2 3-ounce packages cream cheese
1/4 cup margarine or butter
1 teaspoon vanilla
3 cups sifted powdered sugar
Crushed red-striped round peppermint candies or candy canes (optional)
Red and green-stripped round peppermint candies (optional)

Directions

For Tortes:

1. With a serrated knife, slice cake horizontally into fourths.
2. Halve ice cream lengthwise; freeze one half for another use.
3. Cut remaining ice cream lengthwise into two 1 inch-thick slices.
4. Place 2 of the cake slices on a baking sheet.
5. Top each cake slice with one of the ice-cream slices.
6. Top with remaining cake slices.
7. Place in freezer.
8. In a small mixer bowl beat cream cheese, margarine or butter, and vanilla with an electric mixer on medium speed 30 seconds or till fluffy.
9. Gradually add powdered sugar, beating till smooth.
10. Spread or pipe over tops and side of tortes.
11. Freeze till firm.

1. In tall parfait cup or sundae glass, fill bottom of glass with crumbled brownie.
2. Cover brownie with small scoop of Turkey Hill Peppermint Stick Limited Edition Premium Ice Cream and press down to form a smooth layer.
3. Place layer of crushed Oreos on top of ice cream.
4. Add another layer of ice cream (press down again to continue building layers).
5. Continue alternating layers of remaining ingredients with ice cream.
6. Finish with hot fudge, whipped topping, and crushed candy cane.