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Decadent Ice Cream Cake

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CATEGORY CUISINE TAG YIELD
Dairy Ice cream 6 Servings

INGREDIENTS

2 1/4 c Macaroons, crumbled
3 c Chocolate ice cream
slightly softened
5 Heath bars, coarsely chopped
4 T Chocolate syrup
3 T Kahlua
3 c Vanilla ice cream, slightly
softened

INSTRUCTIONS

Layer the bottom of an 8" round springform pan with 1-1/4 cup of the
macaroons. Spread chocolate ice cream evenly over the crumbs.  Sprinkle
4 of the crushed Heath bars over the ice cream. Dribble 3  tbls of the
chocolate syrup and 2 tbls of the Kahlua over chocolate  ice cream.
Cover with remaining macaroons. Top evenly with vanilla  ice cream.
Sprinkle remaining crushed Heath bars over ice cream, then  the
chocolate syrup and Kahlua. Cover and freeze for at least 8 hours  or
overnught. When ready to serve, run the blade of a kitchen knife
around the edges of the pan, remove the sides and place the ice cream
cake on a serving paltter. Slice and serve. TIP: Place Heath bars in
freezer till frozen. They are then easily broken with a mallet.
VARIATIONS: Other cookies, such as chocolate wafers or vanilla  cookies
can be used instead of macaroons. Different variations of  chocolate
ice crem, such as chocolate-almond or others can be used.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 171
Calories From Fat: 70
Total Fat: 7.8g
Cholesterol: 27mg
Sodium: 92.6mg
Potassium: 157.4mg
Carbohydrates: 22.4g
Fiber: <1g
Sugar: 17.4g
Protein: 2.7g


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