Coffee Toffee Torte

• 2 1/2 to 3 doz. macaroons
• 1 qt. chocolate almond or Jamoca almond fudge ice cream
• 8 Tbsp. chocolate fudge sauce
• 1 qt. coffee ice cream
• 14 small Heath bars
• fudge sauce
• whipped cream

1. Oil an 8-inch spring-form pan.
2. Crush 1/2 of the macaroons and spread in bottom of pan.
3. Slightly soften almond ice cream and spread on top of crumbs.
4. Drizzle 4 tablespoons fudge sauce over top.
5. Crush remaining macaroons and spread on top of ice cream. Soften coffee ice cream and spread over second layer of crumbs. Drizzle with 4 more tablespoons of fudge sauce.
6. Freeze.
7. Crush Heath bars and sprinkle on top.
8. Freeze for 4 to 5 hours.
9. Remove torte from pan and place on a serving platter.
10. Let stand at room temperature for 20 minutes.
11. Pass fudge sauce and whipped cream when ready to serve.

macaroons, chocolate almond, chocolate fudge sauce, coffee ice cream, fudge sauce, whipped cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739157 (may not work)