Layered Ice Cream Torte

Melt 6 tablespoons butter. Combine crumbs, 1/4 cup sugar and melted butter; press onto bottom and up sides of 9 x 3-inch springform pan. Bake at 350°F (175°C) for 10 minutes.

Melt 2 tablespoons butter in small skillet; stir in 2 tablespoons sugar. Add nuts; reduce heat to low. Cook until nuts are golden brown, stirring constantly. Reserve 1/4 cup; set aside. Spread remaining nuts over crust; press down lightly. Cool.

Spread 2 cups of the ice cream over nuts; place in freezer.

Reserve 1/4 cup whipping cream; pour remaining cream into food processor work bowl. Process 1 minute or until thick. Place into large bowl; set aside.

Combine 1/2 cup sugar and water in small saucepan. Bring to boil; boil 3 minutes. Keep warm.

Put chocolate pieces into food processor work bowl; process 30 seconds or until chopped. With food processor running, add sugar mixture in steady stream; scrape down work bowl. With food processor running, add reserved cream; continue processing 1 minute or until smooth. Whisk lightly into whipped cream. Reserve 1 cup; chill. Pour remaining chocolate mixture over ice cream layer; freeze 2 hours or until firm.

Spread remaining 2 cups ice cream over chocolate layer. Decoratively pipe reserved chocolate mixture over ice cream. Sprinkle with reserved nuts. Freeze overnight.