Recipe - Toffee Ice Cream Pie

CRUST
1 pack (11 crackers) chocolate
graham crackers
2 tablespoon Butter;, melted
1 tablespoon Sugar
One half teaspoon Ground cinnamon

SAUCE
One half cup Heavy cream
1 teaspoon Espresso powder or instant
coffee powder
6 ounce Semisweet chocolate pieces
1 teaspoon Vanilla
4 pt Coffeetoffeecrunch ice
cream
Whipped cream; for topping,
(optional)

CRUST: Heat oven to 350. Blend crackers, butter, sugar and cinnamon in food
processor. Scrape into a 9inch pie plate. Pat in even layer over bottom
and up sides. Bake in a 350 oven for 8 minutes. Cool completely on rack.
SAUCE: Heat cream and espresso powder in small saucepan. Remove from heat.
Stir in chocolate and vanilla until smooth. Let cool. Place ice cream in
refrigerator for 30 minutes. Spread half the ice cream in even layer in
baked shell. Drizzle with half the sauce. Repeat with remaining ice cream
and sauce. Freeze for up to 2 weeks. Remove from freezer 20 minutes before
serving. Serve with whipped cream, if desired.

Typed by Ethel Snyder essie49@juno.com Date: July 24, 1997

Recipe by: Family Circle magazine 2/18/97 Posted to MCRecipe Digest V1
#689 by essie49@juno.com (Ethel R Snyder) on Jul 25, 1997