Coconut Ice Cream Torte

• 18 macaroons, crushed
• 1/4 cup butter, melted
• 3/4 cup hot fudge ice cream topping
• 26 snack-size Mounds or Almond Joy candy bars
• 1 quart vanilla ice cream, softened
• 1 quart strawberry ice cream, softened
• 1/4 cup sliced almonds, toasted

1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
2. In a microwave, heat hot fudge topping on high for 15-20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
3. Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. May be frozen for up to 2 months. Remove from the freezer 10 minutes before serving. Remove sides of pan.

macaroons, butter, vanilla ice cream, strawberry ice cream, almonds

Taken from www.tasteofhome.com/recipes/coconut-ice-cream-torte/ (may not work)