Recipe - Toffee Ice-Cream Layer Cake

1 cup Chocolatewafer crumbs (20)
One half teaspoon Cinnamon
2 tablespoon Butter or margarine, melted
1 qt Premium coffee ice cream
3 Toffee candy bars, crushed *
1 qt Premium chocolate ice cream
12 Chocowafer cookiesbroken
1 qt Premium vanilla ice cream

*These are 1.4 ounce chocolate covered bars...you need three or you can use 1
bag (6 oz) chocolatecovered toffee candy bits.

CRUST: Preheat oven to 350 degrees. Combine cookie crumbs and cinnamon in
small bowl. Gradually stir in butter until crumbs are evenly moistened.
Press into bottom of 9inch springform pan. Bake 10 minutes. Cool
completely on wire rack.

Soften coffee ice cream slightly. Quickly spread onto crust and sprinlke
with 2/3 cup toffee candy. Freeze until firm, 1 hour.

Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke
top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream
slightly; spread on top and sprinlke with remaining toffee candy.

Cover top and freeze overnight. (Can be made ahead. Wrap well and freeze
up to 1 week.)

Unwrap cake and refrigerate 20 minutes. Remove side of pan. Serve with Hot
Fudge Sauce (recipe follows).

HOT FUDGE SAUCE: 4 squares (4 oz) unsweetened chocolate, coarsely
chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2
Tablespoons butter or margarine 1 teaspoon vanilla
extract

Combine chocolate and cream in 1quart microwaveproof bowl. Microwave on
High 1 One half minutes. Stir until chocolate is completely melted. Stir in
sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter
and vanilla until smooth. Serve warm. (Can be made ahead. Cool. Cover and
refrigerate up to 3 days. Microwave on High 1 One half to 2 minutes, stirring
after 1 minute, until warm and smooth.) Makes 1 2/3 cups.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini