Macaroon Ice Cream Torte

With four types of chocolate, this frosty dessert is as tasty as it is impressive. You must try it!

—Barbara Carlucci, Orange Park, FL

PREP: 20 MIN. + FREEZING • MAKES: 16 SERVINGS

• 30 chocolate or plain macaroon cookies, crumbled
• 1 qt. coffee ice cream, softened if necessary
• 1 qt. chocolate ice cream, softened if necessary
• 1 cup milk chocolate toffee bits or 4 Heath candy bars (1.4 oz. each), coarsely chopped
• Hot fudge topping

1. 1. Sprinkle a third of the cookies into an ungreased 9-in. springform pan. Layer with 2 cups coffee ice cream, another third of the cookies, 2 cups chocolate ice cream and ½ cup toffee bits; repeat layers.
2. 2. Freeze, covered, until firm. May be frozen for up to 2 months. Remove torte from freezer 10 minutes before slicing. Serve with warmed fudge topping.

1 SLICE: 341 cal., 20g fat (11g sat. fat), 36mg chol., 110mg sod., 37g carb. (35g sugars, 2g fiber), 4g pro.