Shelly's Recipe

TOFFEE ICE CREAM TORTE

Category: Frozen Desserts

12 regular size toffee candy bars
16 oz whipping cream
1 pint each coffee, chocolate and vanilla ice cream
Crème de Cacao

Crush candy into small chunks. Whip cream until soft peaks form and fold in candy, saving 1/3 cup for topping. Spread over bottom and sides of a 10 inch springform pan. Freeze.

Layer ice cream beginning with coffee, then chocolate and ending with vanilla. Freeze between each layer. Sprinkle with remaining candy over the top. Freeze overnight.

Let slightly soften at room temperature and 30 minutes before cutting into wedges and drizzle with liqueur.