Ladyfinger Ice Cream Cake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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No one will believe you didnât fuss when you bring out this show-stopping cake. On a hot summer day, it will melt all resistance to dessertâone cool, creamy slice at a time. âBarbara McCalley, Allison Park, Pennsylvania Ingredients:
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 |
Directions:
1. Arrange ladyfingers around the edge and on the bottom of a 9-in. springform pan coated with cooking spray.
2. Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm. Yield: 16 servings.
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