COFFEE ICE CREAM TORTE

INGREDIENTS

• 2 packages (3 ounces each) ladyfingers
• 1 cup chocolate-covered English toffee bits or 4 Heath candy bars (1.4 ounces each), crushed, divided
• 1/2 gallon coffee ice cream, softened
• 1 carton (8 ounces) frozen whipped topping, thawed

DIRECTIONS

Place ladyfingers around the edge of a 9-in. springform pan. Line the bottom of the pan with remaining ladyfingers. Stir 1/2 cup toffee bits into the ice cream; spoon into prepared pan. Cover with plastic wrap; freeze overnight or until firm. May be frozen for up to 2 months.

Just before serving, remove sides of pan. Garnish with the whipped topping and remaining toffee bits. Yield: 16 servings.

Source: tasteofcome.com