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Ice Cream Toffee Dessert




Source of Recipe


Marla


List of Ingredients




Ice Cream Toffee Dessert
serves 8


2 (3 ounce) packages of ladyfingers

2 tablespoons of instant coffee granules

1/4 cup of hot water

6 (1.4 ounce) toffee candy bars

1/2 gallon of vanilla ice cream, softened

3 tablespoons coffee liqueur, optional

1 ( 8 ounce) container of frozen whipped topping, thawed




Recipe



Stand ladyfingers around the edge of a 9 inch springform pan, line the bottom with remaining

ladyfingers.

Combine coffee and 1/4 cup of hot water in a small bowl, stirring until dissolved,let cool completely.

Chop 5 candy bars into small pieces. Stir chopped candy and coffee into ice cream. Spoon into

prepared pan. Cover with plastic wrap and freeze 8 hours.

Stir liqueur, if using, into whipped topping. Dollop around the edge of ice cream mixture.

Chop remaining candy bar and sprinkle over the top. Let stand 30 minutes before serving.


You can use coffee flavored ice cream, just omit the coffee granules and water.

This is a great make ahead dessert.