LADYFINGER ICE CREAM CAKE
2 packages (3 ounces each) ladyfingers, split
3 cups vanilla ice cream, softened
1 jar (16 ounces) hot fudge ice cream topping
1 package (8 ounces) toffee bits
3 cups chocolate ice cream, softened
3 cups coffee ice cream, softened
Arrange ladyfingers around the edge and on the bottom of a 9-inch springform pan coated with cooking spray.
Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze 20 minutes. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm. Yield: 16 servings.
Taste of Home August/September 2010
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