1/2 c Chopped Almond Roca or Heath
-Bar; (3 ounces)
1/2 c Toasted almonds; chopped
1 qt Vanilla ice cream; slightly
-softened
1/2 c Coffee liqueur
2 tb Amaretto; (optional)
1 Chocolate water pie crust;
-purchased or homemade
1 c Caramel ice cream topping
1 Jar hot fudge topping
Combine Almond Roca and almonds; set aside. In a large bowl, working
quickly, stir liqueur and amaretto into ice cream. Spoon half the ice cream
mixture into prepared crust. Pour caramel topping over ice cream, sprinkle
with half the toffee/nut mixture. Top with remaining ice cream; smooth.
Freeze for at least 2 hours. Spoon Hot Fudge Topping over and sprinkle with
remaining toffee/nut mixture. Slice into serving pieces, serve immediately.
Makes 8 servings.
Yields
1 Servings
