Cookie, Caramel And Toffee Crunch Ice Cream Cake

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 1 (6 ounce) package pepperidge farm milano cookies
• 4 cups vanilla ice cream, softened
• 1/3 cup caramel topping
• 1 cup toffee pieces
• additional caramel topping

Recipe

• 1 line the bottom of a 8-inch round cake pan with removeable side with parchment paper.
• 2 cut 1/3 of the cookies off crosswise and arrange them side by side around the inside edge of the pan, cut-side down.
• 3 place the remaining cookies into a baggie and crush with a rolling pin. sprinkle crumbs over the bottom of the pan.
• 4 spread half the ice cream in the pan.
• 5 drizzle with the caramel topping.
• 6 sprinkle 1/2 cup of the toffee bits over caramel.
• 7 spread the remaining ice cream over the caramel/toffee topping.
• 8 cover with plastic wrap and freeze for 6 hours or until the ice cream is firm.
• 9 uncover the pan-remove side and lift off.
• 10 carefully slide ice cream cake off of the bottom of the pan.
• 11 peel away parchment paper and place cake on serving plate.
• 12 top with remaining caramel sauce and toffee bits.
• 13 cook time reflect freezing time.