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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 4 |
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Plan ahead when making this yummy dessert-it needs to freeze. This dessert can be frozen for up to two months Ingredients:
24 macaroons, crumbled |
1 quart coffee ice cream, softend |
1 quart chocolate ice cream, softend |
1 cup chocolate-covered toffee bits or 4 (1 1/2 ounce) heath candy bars, coarsely chopped |
hot fudge topping, warmed |
Directions:
1. For crust, sprinkle a third of crumbled cookies in a ungreased 9-inch spring form pan.
2. Top with 2 cups coffee ice cream, a third of the cookies, 2 cups of chocolate ice cream and a 1/2 cup of toffee bits. Repeat layers. Cover and freeze until firm-this may be frozen for up to 2 months.
3. Remove from freezer 10 minutes before serving.
4. Remove sides of pans, cut into wedges, and drizzle with hot fudge topping.
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