Chocolate-Coffee Ice Cream Cake

• 35 vanilla wafers, crushed
• 1/4 cup butter, melted
• 1 qt. coffee ice cream, softened
• 1 pkg. (8 oz.) BAKER'S Semi-Sweet Chocolate, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 tsp. ground cinnamon

1. Combine wafer crumbs and butter; press onto bottom of 9-inch square pan.
2. Freeze 5 min.
3. Spread softened ice cream over crumb layer; freeze 20 min.
4. Grate 1/2 square of chocolate; set aside.
5. Microwave remaining chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 to 2 min.
6. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is shiny and smooth, stirring after 30 sec.
7. Stir in cinnamon; let stand 15 min.
8. Spread chocolate evenly over ice cream layer; freeze 10 min.
9. Spread with remaining COOL WHIP; sprinkle with reserved grated chocolate.

vanilla wafers, butter, coffee ice cream, chocolate, ground cinnamon

Taken from www.kraftrecipes.com/recipes/chocolate-coffee-ice-cream-cake-163473.aspx (may not work)