Ingredients
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1 1/4 c. cream filled chocolate sandwich cookie crumbs
3 Tbsp. butter or margarine, melted
caramel sauce
1 qt. chocolate ice cream, softened
1 qt. vanilla ice cream, softened
6 (1.4 oz.) English toffee flavored candy bars, crushed
chocolate sauce
1 qt. coffee ice cream, softened
Preparation
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Combine cookie crumbs and butter, mixing well.
Press crumb mixture firmly over bottom of 10-inch spring-form pan.
Bake at 350\u00b0 for 6 minutes.
Cool on wire rack.
Spread 1/2 cup caramel sauce over crust, leaving 1-inch border; freeze until set.
Spread chocolate ice cream over caramel sauce; freeze until firm. Combine vanilla ice cream and crushed candy bars.
Spread mixture over chocolate ice cream; freeze until firm.
Spread 1 cup chocolate sauce over vanilla ice cream; freeze until set.
Spread coffee ice cream over chocolate sauce.
Cover tightly; freeze at least 8 hours.
Remove from freezer 10 minutes before serving. Remove sides of spring-form pan; slice dessert into wedges.
Serve with remaining sauces.
Yields 12 to 14 servings.
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