Toffee Ice-Cream Layer Cake

Directions

*These are 1.4 ounces chocolate covered bars. you need three or you can use 1 bag (6 ounces) chocolate-covered toffee candy bits.

CRUST: Preheat oven to 350℉ (180℃).

Combine cookie crumbs and cinnamon in small bowl.

Gradually stir in butter until crumbs are evenly moistened.

Press into bottom of 9-inch springform pan.

Bake 10 minutes.

Cool completely on wire rack.

Soften coffee ice cream slightly.

Quickly spread onto crust and sprinlke with ⅔ cup toffee candy.

Freeze until firm, 1 hour.

Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers.

Freeze 1 hour.

Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy.

Cover top and freeze overnight.

(Can be made ahead. Wrap well and freeze up to 1 week.) Unwrap cake and refrigerate 20 minutes.

Remove side of pan.

Serve with Hot Fudge Sauce (recipe follows).

HOT FUDGE SAUCE: Combine 4 squares chocolate and heavy whipping cream in 1-quart microwaveproof bowl.

Microwave on High 1½ minutes.

Stir until chocolate is completely melted.

Stir in sugar.

Microwave 1 minute more.

Stir to dissolve sugar, then stir in butter and vanilla until smooth.

Serve warm.

(Can be made ahead.)

Cool.

Cover and refrigerate up to 3 days.

Microwave on High 1½ to 2 minutes, stirring after 1 minute, until warm and smooth.