Coffee Ice Cream Torte

2 packages (3 ounces each) ladyfingers
1 cup chocolate-covered English toffee bits or 4 Heath candy bars (1.4 ounces each), crushed, divided
1/2 gallon coffee ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed

Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers.

Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months.

Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits.

Yield: 16 servings.

If you can’t find coffee-flavored ice cream, dissolve instant coffee granules in warm water and stir into vanilla ice cream.

Nutrition Facts One serving: 1 piece Calories: 298 Fat: 17 g Saturated Fat: 10 g Cholesterol: 69 mg Sodium: 136 mg Carbohydrate: 32 g Fiber: 0 g Protein: 3 g

Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch

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