Mocha Java Ice Cream Cake

• 22 chocolate graham crackers, finely crushed (about 3 cups crumbs)
• 1/2 cup (1 stick) margarine or butter, melted
• 1/2 cup sugar
• 1/2 gal. (2 qt.) coffee ice cream, softened, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Preheat oven to 350F.
2. Mix graham crumbs, margarine and sugar.
3. Reserve 1-1/2 cups of the crumb mixture; press remaining crumb mixture firmly onto bottom of 13x9-inch baking pan.
4. Bake 10 minutes.
5. Remove from oven; cool completely.
6. Spread half of the ice cream over crust.
7. Sprinkle with 1 cup of the reserved crumbs; press lightly into ice cream.
8. Top with remaining ice cream; cover with whipped topping.
9. Sprinkle with remaining 1/2 cup crumbs.
10. Freeze 4 to 6 hours or overnight until firm.
11. Cut into 24 squares to serve.
12. Store leftover squares in freezer.

crackers, margarine, sugar, coffee ice cream

Taken from www.kraftrecipes.com/recipes/mocha-java-ice-cream-cake-56489.aspx (may not work)