Ice Cream-Toffee Dessert

By sandy_h

From Southern Living

Ingredients

• 2 (3-ounce) packages ladyfingers
• 2 tablespoons instant coffee granules
• 1/4 cup hot water
• 6 (1.4-ounce) toffee candy bars, divided
• 1/2 gallon vanilla ice cream, softened
• 3 tablespoons coffee liqueur (optional)
• 1 (8-ounce) container frozen whipped topping, thawed

Details

Servings 8
Preparation time 20mins
Cooking time 530mins

Preparation

Step 1

Stand ladyfingers around edge of a 9-ince springform pan; line bottom of pan with remaining ladyfingers.

Combine coffee and ¼ cup hot water in a small bowl, stirring until dissolved; let cool completely.

Chop 5 candy bars into small pieces. Stir chopped candy and coffee into ice cream. Spoon into prepared pan. Cover with plastic wrap, and freeze 8 hours.

Stir liqueur into whipped topping, if desired. Dollop around edge of ice-cream mixture.

Chop remaining candy bar and sprinkle evenly over top. Let stand 30 minutes before serving.