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
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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