Coconut Ice Cream Torte
This treat can be frozen for up to two months, if it lasts that long. Graham crackers can be substituted for the macaroons as well.
18 macaroons, crushed
1/4 c. butter, melted
3/4 c. hot fudge ice cream topping
26 snack-size coconut candy bars (like Mounds)
1 qt. vanilla ice cream, softened
1 qt. strawberry ice cream, softened
1/4 c. sliced almonds, toasted
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.
2. In a microwave, heat hot fudge topping on high for 15 to 20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.
3. Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.