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