Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chocolate-wafer crumbs (20)
1/2 ts Cinnamon
2 tb Butter or margarine, melted
1 qt Premium coffee ice cream
3 Toffee candy bars, crushed *
1 qt Premium chocolate ice cream
12 Choco-wafer cookies-broken
1 qt Premium vanilla ice cream

*These are 1.4 oz chocolate covered bars...you need three or you can
use 1 bag (6 oz) chocolate-covered toffee candy bits.

CRUST: Preheat oven to 350 degrees. Combine cookie crumbs and
cinnamon in small bowl. Gradually stir in butter until crumbs are
evenly moistened. Press into bottom of 9-inch springform pan. Bake 10
minutes. Cool completely on wire rack.

Soften coffee ice cream slightly. Quickly spread onto crust and
sprinlke with 2/3 cup toffee candy. Freeze until firm, 1 hour.

Soften chocolate ice cram slightly; spread onto coffee layer and
sprinlke top with broken chocolate wafers. Freeze 1 hour. Soften
vanilla ice cream slightly; spread on top and sprinlke with remaining
toffee candy.

Cover top and freeze overnight. (Can be made ahead. Wrap well and
freeze up to 1 week.)

Unwrap cake and refrigerate 20 minutes. Remove side of pan. Serve
with Hot Fudge Sauce (recipe follows).

HOT FUDGE SAUCE: 4 squares (4 oz) unsweetened chocolate, coarsely
chopped 2/3 cup heavy or whipping cream 2/3 cup
sugar 2
Tablespoons butter or margarine 1 teaspoon vanilla
extract

Combine chocolate and cream in 1-quart microwaveproof bowl. Microwave
on High 1 1/2 minutes. Stir until chocolate is completely melted.
Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then
stir in butter and vanilla until smooth. Serve warm. (Can be made
ahead. Cool. Cover and refrigerate up to 3 days. Microwave on High 1
1/2 to 2 minutes, stirring after 1 minute, until warm and smooth.)
Makes 1 2/3 cups.

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