|
|
|
 |
|
|
Frozen Cappucino Squares
ice cream and cookie squares |
 |
|
1/2 gallon coffee ice cream
1 (8 1/4 oz.) pkg. chocolate wafers,crushed
4 Tbsp. margarine or butter (1/2 stick)
1 Tbsp. coffee flavor liqueur or to taste, optional
4 (1.4 oz.) bars chocolate covered toffee candy, chopped
Chocolate curls for garnish
|
Five hours before serving or up to 1 week ahead,remove coffee ice cream from container to large bowl. Place in refrigerator for 30 mins. to soften slightly, stirring occasionally. Meanwhile, in a 13 x 9 inch baking pan, mix crushed chocolate wafers and melted margarine or butter. Reserve 1/2 cup chocolate wafer mixture; press remaining mixtre firmly to cover bottom of pan to make a crust. Chill. Stir ice cream, until smooth, adding coffee liqueur, if desired. Spread 1/2 of softened ice cream over chocolate wafer crust; top with chopped candy and reserved chocolate wafer mixture, pressing lightly. Spread remaining ice cream over candy layer; cover and freeze until firm, at least 4 hours. To serve, let ice cream dessert stand at room temperature about 10 minutes for easier cutting. Cut into serving pieces. Garnish with chocolate curls. Makes 16 servings.
|
 |
Preparation Time: 5 hours before serving |
Serves: 16 |
| Recipe Origin: United States |
|
Submitted by: |
|
Gerry Nuzzi
Ohio
United States |
|
|
|
|
| This recipe has been viewed 3526 times. |
|
|
|
