Ice cream dessert #1

Yield: 12 Servings

Measure Ingredient
½ gallon Vanilla ice cream
3 tablespoons Instant coffee
3 tablespoons Boiling water
6 \N Frozen chocolate-covered toffee candy bars
2 packs Lady fingers
½ pint Whipping cream
5 tablespoons Powdered sugar
3 tablespoons White cream de cacao

Allow ice cream to soften. Dissolve instant coffee in boiling water. Mix ice cream with coffee mixture. Crush toffee bars & add to mixture. Line a spring-form pan with lady fingers (bottom & sides) & pour ice cream mixture into pan. Put in freezer. For topping mix whipped cream with powdered sugar & creme de cocao. Just before serving, top each slice of ice cream with topping.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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