Make this scrumptious dessert as a weekend treat!

Macaroon Ice Cream Torte

Ingredients

24 macaroon cookies, crumbled
1 quart coffee ice cream, softened
1 quart chocolate ice cream, softened
4 — 1.4 oz. Heath candy bar, coarsely chopped
Hot fudge topping, warmed

Directions

~Sprinkle a third of the cookies into an ungreased 9″ Springform pan. Top with 2 cups coffee ice cream, a third of the cookies, 2 cups chocolate ice cream, and 1/2 cup toffee bits. Repeat layers.

~Cover and freeze until firm.

~Remove from the freezer 10 minutes before serving. Cut into wedges; drizzle with hot fudge topping.

~Makes 16 servings.