Coffee Toffee Torte - cooking recipe

Ingredients

2 1/2 to 3 doz. macaroons
1 qt. chocolate almond or Jamoca almond fudge ice cream
8 Tbsp. chocolate fudge sauce
1 qt. coffee ice cream
14 small Heath bars
fudge sauce
whipped cream

Preparation

Oil an 8-inch spring-form pan.
Crush 1/2 of the macaroons and spread in bottom of pan.
Slightly soften almond ice cream and spread on top of crumbs.
Drizzle 4 tablespoons fudge sauce over top.
Crush remaining macaroons and spread on top of ice cream. Soften coffee ice cream and spread over second layer of crumbs. Drizzle with 4 more tablespoons of fudge sauce.
Freeze.
Crush Heath bars and sprinkle on top.
Freeze for 4 to 5 hours.
Remove torte from pan and place on a serving platter.
Let stand at room temperature for 20 minutes.
Pass fudge sauce and whipped cream when ready to serve.