Coffee And Doughnuts Icebox Cake - cooking recipe

Ingredients

4 (1.69 ounce) packages doughnut sticks
1 tablespoon butter, melted
4 cups coffee ice cream, softened
1/2 cup milk
2 (3.4 ounce) packages French vanilla instant pudding and pie filling mix
2 tablespoons instant coffee granules
1 (8 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed
6 mini chocolate-frosted doughnuts

Preparation

Blend doughnut sticks in a food processor until finely ground. Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes.
Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes.
Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread over the coffee ice cream in the crust. Cover with plastic wrap and freeze for 2 hours. Place mini doughnuts on top before serving.