Here's an updated version of the ice cream pie — a dessert popular in America for years. It has a parfait filling instead of ice cream and is assembled in a springform pan. The familiar cookie crust and fudgy topping are still part of the recipe, but the dessert is now sophisticated enough for company.

Crust:
1 (9-ounce) box chocolate wafer cookies, broken
2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted, cooled

Filling:
1 (7 1/2-ounce) package hard red- and white-striped
    peppermint candies (about 45 pieces)
6 large egg yolks
1/2 cup sugar
1/4 cup water
1/2 teaspoon peppermint extract

3 cups chilled whipping cream

Sauce:
2 cups chilled whipping cream
1/2 cup dark corn syrup
12 ounces bittersweet (not unsweetened) or
    semisweet chocolate, chopped

Additional peppermint candies

For crust: Finely grind cookies and sugar in processor. Add butter and blend until crumbs begin to stick together. Press crumbs firmly onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Place in freezer.

For filling: Grind candies in processor, leaving some small pieces. Whisk yolks, sugar and water in medium metal bowl to blend. Set bowl over saucepan of rapidly simmering water (do not allow bottom of bowl to touch water). Whisk constantly until candy
thermometer inserted into mixture registers 170 degrees F, about 6 minutes.

Remove bowl from over water. Add half of ground candies and whisk until melted. Let mixture stand until cool, whisking occasionally, about 5 minutes. Mix in remaining candy and peppermint extract.

Using electric mixer, beat cream in large bowl to stiff peaks. Fold cream into yolk mixture. Spoon mixture into crust; smooth top. Cover and freeze until firm, at least 6 hours or overnight.

For sauce: Bring 1 cup cream and corn syrup to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Cool until barely lukewarm and slightly thickened, whisking occasionally, about 30 minutes.

Spoon 1 cup sauce over frozen filling, spreading to edges. Freeze until firm, at least 2 hours. (Can be prepared 1 week ahead. Cover and keep torte frozen. Cover remaining sauce and refrigerate.)

Rewarm sauce over low heat, stirring frequently. Run sharp knife around pan sides to loosen torte. Release pan sides. Transfer torte to platter.

Beat remaining 1 cup cream in large bowl until stiff peaks form. Spoon into pastry bag fitted with star tip. Pipe rosettes of cream around top edge of torte. Place candies between rosettes. Serve with warm sauce.

Serves 12 to 14.