Shelly's Recipe

*LAYERED ICE CREAM DESSERT*

Category: Frozen Desserts

1 lb chocolate cream-filled sandwich cookies, crushed and divided
1/2 gallon vanilla ice cream, softened
4-6 chocolate toffee candy bars, crushed and divided
1/2 gallon chocolate ice cream, softened

Combine butter and half of the cookie crumbs; press into a greased 13x9 inch baking dish. Layer by carefully spread vanilla ice cream over crust.

Combine half of the crushed candy bars and remaining cookie crumbs and sprinkle over ice cream. Freeze 15 minutes. Carefully spread the chocolate ice cream over to top. Sprinkle with remaining candy bars. Cover and freeze until firm, about 6 hours, preferably overnight. Remove from the freezer 5-10 minutes before serving. Serves 12-16

Variation: Press the half the chocolate crust into a loaf pan with foil. Use coffee ice cream instead of the chocolate and the vanilla. Gently spread half the ice cream over the crumbs. Freeze 15 minutes. Spread frosting over ice cream, the carefully spread remaining ice cream over the top. Sprinkle with remaining crumb mixture and press down lightly. Cover and freeze overnight. Remove from the freezer 5 minutes before serving. Invert dessert onto a serving platter. Discard foil. Cut into slices. Serve with caramel topping, if desired.

Crust Variations: Use white cream-filled sandwich cookies and bake crust in the baking pan at 350 for 10-15 minutes. Cool completely.
2 (3 oz) pkg lady fingers –Line bottom of a 9 inch spring form pan.

Filling Variations:
For Vanilla crust: Mix together ice cream with 2 small boxes instant vanilla pudding and 1/2 - 1 cups milk. Dont use the chocolate ice cream. Pour into baked crust and spread filling with whipped topping and crushed toffee bars. Refrigerate until firm.

For Ladyfinger crust: Combine 2 tbsp instant coffee granules and 1/4 cup hot water together to dissolve and cool completely. Stir most of the crushed candy bars into the vanilla or coffee ice cream and pour into prepared pan. Cover with plastic wrap and freeze 8 hours. Stir 3 tbsp coffee liqueur into whipped topping. Dollop around edge of ice cream mixture. Top with remaining candy. Let stand 30 minutes before serving.