Toffee Ice-cream Layer Cake

INGREDIENTS

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  chopped 2/3 cup heavy or whipping cream 2/3 cup
sugar 2 Tablespoons  butter or margarine 1 teaspoon vanilla extract
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 43
Calories From Fat: 24
Total Fat: 2.8g
Cholesterol: 5.2mg
Sodium: 41.7mg
Potassium: 13.6mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 1.8g
Protein: <1g