|
|
|
2 (3-ounce) packages ladyfingers 2 tablespoons instant coffee granules 1/4 cup hot water 6 (1.4-ounce) toffee candy bars, divided 1/2 gallon vanilla ice cream, softened* 3 tablespoons coffee liqueur, optional 1 (8-ounce) container Cool Whip Stand ladyfingers around edge of a 9-inch springform pan; line bottom of pan with remaining ladyfingers, and set aside. Combine coffee granules and 1/4 cup hot water in a small bowl, stirring until dissolved; let cool completely. Chop 5 candy bars into small pieces; stir chopped candy and coffee into ice cream. Spoon into prepared pan. Cover with plastic wrap, and freeze 8 hours. Stir liqueur into whipped topping, if desired. Dollop whipped topping around edge of ice cream mixture. Chop remaining candy bar; sprinkle evenly over top. Release sides of pan. Let stand 30 minutes before serving. *1/2 gallon coffee ice cream may be substituted. Yield: one cake. 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. |