1 cup (20 cookies) chocolate wafer crumbs
1/2 teaspoon cinnamon
2 tablespoons butter or margarine, melted
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
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.
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