Cookie, Caramel And Toffee Crunch Ice Cream Cake - cooking recipe

Ingredients

1 (6 ounce) package pepperidge farm milano cookies
4 cups vanilla ice cream, softened
1/3 cup caramel topping
1 cup toffee pieces
additional caramel topping

Preparation

Line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
Cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
Place the remaining cookies into a baggie and crush with a rolling pin. Sprinkle crumbs over the bottom of the pan.
Spread half the ice cream in the pan.
Drizzle with the caramel topping.
Sprinkle 1/2 cup of the toffee bits over caramel.
Spread the remaining ice cream over the caramel/toffee topping.
Cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
Uncover the pan-remove side and lift off.
Carefully slide ice cream cake off of the bottom of the pan.
Peel away parchment paper and place cake on serving plate.
Top with remaining caramel sauce and toffee bits.
Cook time reflect freezing time.