No one will believe how easy it was to create this show-stopping cake. On a hot summer day, it will melt all resistance to dessert—one cool, creamy slice at a time.
—BARBARA MCCALLEY ALLISON PARK, PA
PREP: 25 MIN. + FREEZING • MAKES: 16 SERVINGS
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
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 cream (pan will be full). Freeze overnight or until firm.