Instructions: PANTRY notes: Use one-half package (20.5-ounce) low fat fudge brownie mix.

Rum Substitute: 1/4 cup rum and 1/2 teaspoon coconut extract

1. Combine 1/2 package brownie mix and 1/3 cup water, stirring just until dry ingredients are moistened. Reserve remaining brownie mix for another use. pour batter into a 9-inch springform pan coated with cooking spray.

Let cool in pan on a wire rack. Spread 1/2 cup fudge topping over brownie.

2. Combine ice cream, chocolate morsels, and rum in a large bowl, stirring well. Spread ice cream mixture over brownie. Freeze 2 hours or until firm.

3. To serve, remove torte from pan. Drizzle remaining 1/3 cup fudge topping over torte. Sprinkle with coconut. Garnish each slice with a strawberry fan, if desired.

Yield 16 servings.

1 Fat.

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