| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | All ready, Bobbie’s no, Chocolate, Desserts | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Chopped Almond Roca or Heath Bar; (3 ounces) |
| 1/2 | c | Toasted almonds; chopped |
| 1 | qt | Vanilla ice cream; slightly softened |
| 1/2 | c | Coffee liqueur |
| 2 | tb | Amaretto; (optional) |
| 1 | Chocolate water pie crust; purchased or homemade | |
| 1 | c | Caramel ice cream topping |
| 1 | Jar hot fudge topping |
INSTRUCTIONS
Combine Almond Roca and almonds; set aside. In a large bowl, working quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream mixture into prepared crust. Pour caramel topping over ice cream, sprinkle with half the toffee/nut mixture. Top with remaining ice cream; smooth. Freeze for at least 2 hours. Spoon Hot Fudge Topping over and sprinkle with remaining toffee/nut mixture. Slice into serving pieces, serve immediately. Makes 8 servings. Recipe from Kamora Imprted Coffee Liqueur eGG Foodday MC formatting by bobbi744@sojourn.com Recipe by: Kamora Imprted Coffee Liqueur Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 17, 1998
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