Shelly's Recipe

CARAMEL TOFFEE BOMBE

Category: Frozen Desserts

3/4 cup crushed gingersnaps (about 14 cookies)
3 tbsp butter, melted
1 pint vanilla ice cream, softened
2 (1.4 oz) Heath toffee candy bars, chopped
1/3 cup caramel ice cream topping, warmed

Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl. In a large mixing bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.

Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting. Drizzle with caramel topping.