Recipe - Toffee-Coffee Ice Cream

1 pack Frozen pound cake (10.75
oz.); thawed and cut into 9
slices
Three fourths cup Strong coffee
One half cup Chocolate flavored syrup
8 ounce Cream cheese; softened
2 cup Whipping; (heavy) cream
2 Bars chocolatecovered
toffee candy; (1.4 oz.
each)

1. Arrange cake slices in rectangular baking dish, 11 X 7 X 1", cutting
cake slices if necessary to cover bottom of dish. Drizzle coffee over cake.

2. Bead sugar, chocolate syrup and cream cheese in large bowl with electric
mixer on medium speed until smooth. Add whipping cream. Beat on medium
speed unti light and fluffy. Spread over cake. Sprinkle with candy.

3. Cover and refrigerate at least 1 hour, but no longer than 24 hours.

Recipe by: Internet / Betty Crocker Kitchen

Posted to MCRecipe Digest by "creedenites" creedenites@sprintmail.com on
Mar 13, 1998