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Mocha Java Ice Cream Cake




Source of Recipe


Internet


List of Ingredients




44 squares Chocolate Grahams, finely crushed (about 3 cups crumbs)
1/2 cup margarine or butter, melted
1/2 cup sugar
1/2 gal. (2 qt.) coffee ice cream, softened, divided
1 tub (8 oz.) Whipped Topping
1 cup chocolate dessert topping (optional)


Recipe



MIX chocolate crumbs, margarine and sugar. Reserve 1-1/2 cups of the crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking pan.

BAKE at 350°F for 10 minutes. Remove from oven; cool completely.

SPREAD 1/2 of the ice cream over cooled crust. Sprinkle with 1 cup of the reserved crumbs; lightly press crumbs into ice cream. Top with remaining ice cream; cover with whipped topping. Sprinkle with remaining 1/2 cup crumbs. Freeze 4 to 6 hours or overnight until firm.

CUT into squares. Serve topped with chocolate sauce.

Quickly crush crackers into crumbs by processing them in a food processor or blender.