Recipe - Chocolate-Coffee-Rum-Toffee Dazzler

Chocolate ice cream
English toffe (or Heath
bars); chopped*
Ladyfinger cookies; cut in
half
Dark Jamaican rum
Coffee ice cream

*Place toffee in a plastic bag, then pound away.

Use tall glasses, if possible, for maximum delight. Place a smallish scoop
of chocolate ice cream in the bottom of each glass. Sprinkle with a
generous teaspoon of the chopped toffee. Place half a ladyfinger on top and
sprinkle it with 1 or 2 teaspoons rum. Add a scoop of coffee ice cream and
top it off with more of the toffee.

Recipe by: The Easy, Easier, Easiest Cookbook, by Ruth Mellinkoff

Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Mar
23, 1998