Decadent Ice Cream Dessert

• 1 1/4 c. cream filled chocolate sandwich cookie crumbs
• 3 Tbsp. butter or margarine, melted
• caramel sauce
• 1 qt. chocolate ice cream, softened
• 1 qt. vanilla ice cream, softened
• 6 (1.4 oz.) English toffee flavored candy bars, crushed
• chocolate sauce
• 1 qt. coffee ice cream, softened

1. Combine cookie crumbs and butter, mixing well.
2. Press crumb mixture firmly over bottom of 10-inch spring-form pan.
3. Bake at 350u0b0 for 6 minutes.
4. Cool on wire rack.
5. Spread 1/2 cup caramel sauce over crust, leaving 1-inch border; freeze until set.
6. Spread chocolate ice cream over caramel sauce; freeze until firm. Combine vanilla ice cream and crushed candy bars.
7. Spread mixture over chocolate ice cream; freeze until firm.
8. Spread 1 cup chocolate sauce over vanilla ice cream; freeze until set.
9. Spread coffee ice cream over chocolate sauce.
10. Cover tightly; freeze at least 8 hours.
11. Remove from freezer 10 minutes before serving. Remove sides of spring-form pan; slice dessert into wedges.
12. Serve with remaining sauces.
13. Yields 12 to 14 servings.

cream, butter, caramel sauce, chocolate ice cream, vanilla ice cream, toffee, chocolate sauce, coffee ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=419460 (may not work)