Chocolate Freezer Torte
1 cup crushed coconut macaroon cookie crumbs
|Preparation - Directions:||
Stir together cookie crumbs and butter. Press into bottom of 9 inch springform pan. Bake at 350° for 8 to 10 minutes. Spread chocolate ice cream over cooled crust. Drizzle evenly with 1/4 cup of chocolate syrup. Freeze until form. Top with coffee ice cream, spreading evenly over surface. Top with crushed candy. Drizzle remaining syrup over top. Freeze until firm. Makes 6 to 8 servings.