Name: Toffee Ice-Cream Layer Cake
Ingredients: 1 c Chocolate-wafer crumbs (20); 1/2 ts Cinnamon; 2 tb Butter or margarine, melted; 1 qt Premium coffee ice cream; 3 Toffee candy bars, crushed *; 1 qt Premium chocolate ice cream; 12 Choco-wafer cookies-broken; 1 qt Premium vanilla ice cream; chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2; Tablespoons butter or margarine 1 teaspoon vanilla; extract

[Pastors] develop habits that are spiritually dangerous. They are content with a devotional life that either doesn’t exist or is constantly kidnapped by preparation. They are comfortable with living outside of or above the body of Christ. They are quick to minister but not very open to being ministered to. They have long since quit seeing themselves with accuracy and so tend not to receive well the loving confrontation of others. And they tend to carry this unique-category home with them and are less than humble and patient with their families.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts	12	Servings

INGREDIENTS

1	c	Chocolate-wafer crumbs (20)
1/2	ts	Cinnamon
2	tb	Butter or margarine, melted
1	qt	Premium coffee ice cream
3		Toffee candy bars, crushed *
1	qt	Premium chocolate ice cream
12		Choco-wafer cookies-broken
1	qt	Premium vanilla ice cream
		chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2
		Tablespoons butter or margarine 1 teaspoon vanilla
		extract

INSTRUCTIONS

*These are 1.4 oz chocolate covered bars...you need three or you can use 1
bag (6 oz) chocolate-covered toffee candy bits.
CRUST:  Preheat oven to 350 degrees.  Combine cookie crumbs and cinnamon in
small bowl.  Gradually stir in butter until crumbs are evenly moistened.
Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool
completely on wire rack.
Soften coffee ice cream slightly.  Quickly spread onto crust and sprinlke
with 2/3 cup toffee candy.  Freeze until firm, 1 hour.
Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke
top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream
slightly; spread on top and sprinlke with remaining toffee candy.
Cover top and freeze overnight.  (Can be made ahead. Wrap well and freeze
up to 1 week.)
Unwrap cake and refrigerate 20 minutes.  Remove side of pan. Serve with Hot
Fudge Sauce (recipe follows).
HOT FUDGE SAUCE:  4 squares (4 oz) unsweetened chocolate, coarsely
Combine chocolate and cream in 1-quart microwaveproof bowl. Microwave on
High 1 1/2 minutes.  Stir until chocolate is completely melted. Stir in
sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter
and vanilla until smooth.  Serve warm. (Can be made ahead. Cool. Cover and
refrigerate up to 3 days. Microwave on High 1 1/2 to 2 minutes, stirring
after 1 minute, until warm and smooth.) Makes 1 2/3 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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