|
|
|
Crust: 1 cup (20 cookies) chocolate wafer crumbs 1/2 teaspoon cinnamon 2 tablespoons butter or margarine, melted Layers: 1 quart coffee ice cream 3 (1.4-ounce) bars chocolate-covered toffee candy, crushed, or 1 bag (6-ounces) chocolate-covered toffee candy bits 1 quart vanilla ice cream Hot Fudge Sauce: 4 (1-ounce) squares unsweetened chocolate, coarsely chopped 2/3 cup heavy whipping cream 2/3 cup sugar 2 tablespoons butter or margarine 1 teaspoon vanilla Crust: Preheat oven to 350 degrees. Combine cookie crumbs and cinnamon in a small bowl. Gradually stir in butter until crumbs are evenly moistened. Press into bottom of 9-inch springform pan. Bake 10 minutes and cool on wire rack. Filling: Soften coffee ice cream slightly. Quickly spread onto crust and sprinkle with 2/3 cup toffee candy. Freeze until firm, about 1 hour. Soften chocolate ice cream slightly; spread onto coffee layer and sprinkle top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream slightly; spread on top of chocolate layer, and sprinkle with remaining toffee candy. Cover top and freeze overnight. Unwrap cake and refrigerate 20 minutes. Remove sides of pan. Serve with Hot Fudge sauce. Hot Fudge Sauce: Combine chocolate and cream in 1-quart microwave- proof bowl. Microwave on high for 1 1/2 minutes. Stir until chocolate is completely melted. Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter and vanilla until smooth. Serve warm. Yield: 12 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |