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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Cheryl Miller, Ft. Collins, Colorado, needs only five ingredients to put together this impressive dessert. Gingersnap cookies form the full-flavored shell over vanilla ice cream dressed up with crushed toffee candy bars. Ingredients:
3/4 cup crushed gingersnaps (about 14 cookies) |
3 tablespoons butter, melted |
1 pint vanilla ice cream, softened |
2 heath candy bars (1.4 ounces each), chopped |
1/3 cup caramel ice cream topping, warmed |
Directions:
1. Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
2. Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping. Yield: 4-6 servings.
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