Directions:
- In a large bowl, combine cookie crumbs and butter. Press 2 cups onto the bottom of a greased 9-in. springform pan. Spoon half of the ice cream into the prepared pan. Freeze for 20 minutes.
- Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Cover and freeze overnight or until firm. May be frozen for up to 2 months.
- To use frozen cake: Remove from the freezer 10 minutes before serving. Drizzle with syrup. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.77 Kcal (2599 kJ) | ||
| Calories from fat | 323.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.9g | 55% | |
|---|---|---|---|
| Cholesterol | 48.62mg | 16% | |
| Sodium | 299.06mg | 12% | |
| Potassium | 186.42mg | 4% | |
| Total Carbs | 61.09g | 20% | |
| Sugars | 21.92g | 88% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 6.73g | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 105.7mg | 11% | |
| Amount Per 100 g | |||
| Calories | 346.22 Kcal (1450 kJ) | ||
| Calories from fat | 180.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.02g | 55% | |
|---|---|---|---|
| Cholesterol | 27.12mg | 16% | |
| Sodium | 166.79mg | 12% | |
| Potassium | 103.97mg | 4% | |
| Total Carbs | 34.07g | 20% | |
| Sugars | 12.23g | 88% | |
| Dietary Fiber | 1.04g | 7% | |
| Protein | 3.75g | 13% | |
| Iron | 0.8mg | 8% | |
| Calcium | 58.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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