| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 1/2 |
ga |
Vanilla ice cream |
| 3 |
tb |
Instant coffee |
| 3 |
tb |
Boiling water |
| 6 |
|
Frozen chocolate-covered toffee candy bars |
| 2 |
pk |
Lady fingers |
| 1/2 |
pt |
Whipping cream |
| 5 |
tb |
Powdered sugar |
| 3 |
tb |
White cream de cacao |
INSTRUCTIONS
Allow ice cream to soften. Dissolve instant coffee in boiling water. Mix
ice cream with coffee mixture. Crush toffee bars & add to mixture. Line a
spring-form pan with lady fingers (bottom & sides) & pour ice cream mixture
into pan. Put in freezer. For topping mix whipped cream with powdered sugar
& creme de cocao. Just before serving, top each slice of ice cream with
topping.
JUDY SCHIEFFLER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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