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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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My family loves any frozen dessert, writes Barbara Carlucci of Orange Park, Florida. I often make this recipe for special occasions. I found it in a ladies' club cookbook where it was called the girdlebuster. Ingredients:
24 macaroon cookies, crumbled |
1 quart coffee ice cream, softened |
1 quart chocolate ice cream, softened |
1 cup milk chocolate toffee bits or 4 (1.4 ounces) heath candy bar, coarsely chopped |
hot fudge topping, warmed |
Directions:
1. Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Top with 2 cups coffee ice cream, a third of the cookies, 2 cups chocolate ice cream and 1/2 cup toffee bits. Repeat layers. Cover and freeze until firm. May be frozen for up to 2 months.
2. Remove from the freezer 10 minutes before serving. Cut into wedges; drizzle with hot fudge topping. Yield: 12-16 servings.
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