Coconut Ice Cream Torte

• 18 macaroons, crushed
• 14 cup butter, melted
• 34 cup chocolate fudge topping
• 13 (1 5/8 ounce) Mounds candy bars (26 candy pieces to encircle cake)
• 1 quart vanilla ice cream, softened
• 1 quart strawberry ice cream, softened
• 14 cup sliced almonds, toasted

1. In small bowl, combine cookie crumbs and butter.
2. Press onto the bottom of a gereased 10 inch springform pan.
3. Freeze for 15 minutes.
4. In microwave-safe bowl, heat hot fudge topping on high for 15-20 seconds or until pourable.
5. Spread over crust.
6. Arrange all 26 candy pieces around the edge of pan.
7. Freeze for 15 minutes.
8. Spread vanilla ice cream over fudge topping.
9. Freeze for 30 minutes.
10. Spread strawberry ice cream over vanilla layer.
11. Sprinkle with almonds.
12. Cover and freeze til firm.
13. May be frozen for up to 2 months.
14. Remove from the freezer 10 minutes before serving.
15. Remove sides of pan.

macaroons, butter, chocolate fudge topping, encircle cake, vanilla ice cream, strawberry ice cream, almonds

Taken from www.food.com/recipe/coconut-ice-cream-torte-174007 (may not work)