| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, Taste of ho |
12 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter; melted |
| 1 |
lb |
Chocolate cream-filled sandwich cookies, crushed, divided |
| 1/2 |
ga |
Vanilla ice cream; softened |
| 4 |
|
Chocolate toffee candy bars (1.4 oz each), crushed, divided |
| 1/2 |
ga |
Chocolate ice cream; softened |
INSTRUCTIONS
Combine butter and half of the cookie crumbs; press into a greased
13-in.x9-in.x2-in. pan. Carefully spread vanilla ice cream over crust.
Combine half of the crushed candy bars and remaining cookie crumbs;
sprinkle over vanilla ice cream. Carefully spread the chocolate ice cream
over top. Sprinkle with the remaining crushed candy bars. Cover and freeze
until firm, 6 hours or overnight. Yield: 12-16 servings.
NOTES : Submitted by Joe McRoberts, Warren, Rhode Island Recipe by: Taste
of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #685 by
NGavlak2@aol.com on Jul 21, 1997
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