This is refrigerated, not frozen:
PINK TORTE
1 box coconut macaroon cookies
1 pint heavy whipping cream
1 can crushed pineapple, drained
2 egg whites
1/2 cup sugar
1 cup boiling water
1 pkg Jello (any red color)

Crush cookies in a processor to make fine crumbs. Pour Jello into boiling water, stir until Jello is dissolved & refrigerate until partially set. Beat egg whites w/sugar until stiff.
In a separate bowl, beat whipping cream until thick. Remove Jello from refrigerator & beat until foamy. combine egg whites & whipping cream. Fold in Jello until entire mixture is smooth, no lumps. (This will be the pink mixture).
Grease bottom & sides of a springform pan (or you can use a 9x13" pan.) Sprinkle 1/3 of the cookie crumbs on the bottom & sides of the pan. Pour in 1/2 of hte pink mixture. Sprinkle with 1/3 of the macaroon crumbs, then layer all of the pineapple & then the remaining pink mixture. Finish topping with the last of the cookie crums. Refrigerate overnight.~~Kitchen Miracles

HEATH BAR ICE CREAM PIE (make day before) - Serves 12
1 1/4 cups chocolate wafer crumbs
1/4 cup butter, mleted
12 (about 12 oz) Heath bars, refrigerated to harden
1/2 gallon vanilla ice cream, softened

Mix chocolate wafer crumbs with 1/3 cup butter, mleted. Line 9x13" pan with crumb mixture. Pat down & refrigerate until firm. crush hardened Heat bars but placing unwrapped candy in a plastic bag & hitting with rolling pin or saucepan bottom. Mix w/softened ice cream. Put in crust & freeze overnight. Serve with warmed sauce.
SAUCE:
1/4 cup butter
6 oz pkg chocolate chips
1 cup confectioners' sugar
6 1/2 oz evaporated milk (like Pet milk)
1 tsp vanilla

Melt butter w/chocolate chips in top of double boiler. Add confectioners' sugar & evaporated milk. Cook 8 minutes or until thickened. Ad vanilla. Serve sauce warm over pie.~~Pass the Plate

CHRISTMAS TRIFLE (serve 8-10)
12 ladyfingers, sponge cake pieces or pieces of yellow cake
4 TBL rum, sherry or brandy
1/2 cup raspberry jam
1/2 cup slivered almonds
1 large pkg vanilla pudding (NOT the instant type)
1 cup heavy cream, whipped

Place ladyfingers in 1 layer in a glass bowl. sparinkle with rum. Cover with a thin layer of jam & slivered almonds, reserving a few almonds for topping.
Prepare pudding according to pkg directions, cool & spread in an even layer over almonds.
Spread whipped cream over pudding & sprinkle reserved almonds over top. Chill a few hours. To serve, cut straight down through all layers for each serving.~~Bound to Please

This is a quickie and I have made if often.....of course, you can use whipped cream instead of the Cool Whip.
Karen's Chocolate Trifle/Small Chocolate Cake
1 dark chocolate cake mix baked in 2 layers
3 boxes instant chocolate pudding mixed with 4 1/2c milk and 3/4c Kahlua or liqueur of your choice
1 large cool whip
4 Heath bars or brickle chips
Layer 1/2 cake layer in trifle bowl........top with half of the pudding mix and half cool whip.......sprinkle
with some candy and do another layer.
Refrigerate.
Small Chocolate Cake
1c sugar
1 egg
1/4c butter
3T unsweetened cocoa
1c flour
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1c boiling water
Combine first 8 ingredients and mix well. Add water. Batter will be
thin. Pour into greased 8x8" pan and bake at 375° for 25-30 min.
This works great for the trifle but makes a nice small dessert for
2 people when frosted.
RL`

One time I made brownies in a loaf pan, sliced them in half lengthwise, partly melted some ice cream (just mixed until smooth, used crushed peanuts and fudge sauce and layered them all and refroze. That was really good.

BLACK PEPPER ICE CREAM

1 pint of good vanilla ice cream
2 tsp black pepper

Soften ice cream. Mix well with pepper.
Re-freeze ice cream.

I saw this on the Simply Ming cooking show, and the chef served it with a one-layer pineapple upside down cake. It's really good.