Butter Pecan Ice Cream Dessert **
INGREDIENTS:
----PATTI - VDRJ67A----
18 To 24 ladyfingers; split 1 qt Vanilla ice cream; softened
1 tb Instant coffee 1 c Whipping cream
1 tb Water; boiling 2 tb Cream de cacao
5 1.4oz Heath Bars; frozen
----PATTI - VDRJ67A----
18 To 24 ladyfingers; split 1 qt Vanilla ice cream; softened
1 tb Instant coffee 1 c Whipping cream
1 tb Water; boiling 2 tb Cream de cacao
5 1.4oz Heath Bars; frozen
Line bottom and sides of 8" springform pan with ladyfingers, cutting to fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to smash. Combine with coffee and softened ice cream. Spoon mixture into pan and freeze until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer. Cover with foil and freeze until firm. Cut into wedges to serve.