Ingredients
Crust
1 Cup (20 cookies)chocolate wafer crumbs
1/2 tsp cinnamon
2 tbs of butter melted.
Cake
1 quart premium coffee ice cream
3 (1.4 oz) Heath toffee bars, crushed
1 quart premium chocolate ice cream
12 chocolate wafer cookies, broken up
1 quart premium vanilla ice cream
Preparation
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" springform pan. Bake 10 minutes. Cool completely on wire rack. Cake Soften coffee ice cream slightly. Quickly spread on to crust and sprinkle with 2/3 cup crushed Heath Bar. Freeze until firm, 1 hr. Soften chocolate ice cream slightly; spread on to coffee layer and sprinkle top with broken chocolate wafers. Freeze 1 hr. Soften vanilla ice cream slightly spread on top and sprinkle with remaining Heath bar (finally chopped). Cover top and freeze. When ready to serve unwrap cake and refridgerate for 20 minutes. Remove the side of springform pan.
