Chocolate-coffee-rum-toffee Dazzler
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Desserts | 1 | Servings |
INGREDIENTS
| Chocolate ice cream | ||
| English toffe, or Heath | ||
| bars chopped* | ||
| Ladyfinger cookies, cut in | ||
| half | ||
| Dark Jamaican rum | ||
| Coffee ice cream |
INSTRUCTIONS
Place toffee in a plastic bag, then pound away. Use tall glasses, if possible, for maximum delight. Place a smallish scoop of chocolate ice cream in the bottom of each glass. Sprinkle with a generous teaspoon of the chopped toffee. Place half a ladyfinger on top and sprinkle it with 1 or 2 teaspoons rum. Add a scoop of coffee ice cream and top it off with more of the toffee. Recipe by: The Easy, Easier, Easiest Cookbook, by Ruth Mellinkoff Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Mar 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2868
Calories From Fat: 1650
Total Fat: 183.7g
Cholesterol: 697.8mg
Sodium: 891.3mg
Potassium: 2367.8mg
Carbohydrates: 110.9g
Fiber: 0g
Sugar: 38.8g
Protein: 183.7g