| 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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