No one will believe you didn’t fuss when you bring out 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, 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
- Arrange ladyfingers around the edge and on the bottom of a 9-in. springform pan coated with cooking spray.
- 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.
