3/4 cup crushed gingersnaps (about 14 cookies)
3 tablespoons butter, melted
1 pint vanilla ice cream, softened
2 Heath candy bars (1.4 ounces each), chopped
1/3 cup caramel ice cream topping, warmed
Line a 3-cup bowl with plastic wrap.
Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl.
In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting.
Drizzle with caramel topping.
Yield: 4-6 servings.