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Sandra Jennings | Nueces EC

24 ladyfingers, split
8 SKOR or Heath toffee candy bars (1.4 ounces each), frozen and crushed, divided use
1/2 gallon coffee ice cream, softened
3/4 cup heavy whipping cream
3 tablespoons white crème de cacao

1. Line the bottom and sides of a 10-inch springform pan with ladyfingers. Set aside 1/4 cup crushed candy bars for garnish.

2. Combine softened ice cream and the remaining crushed candy bars. Spoon into the lined pan, leaving 1/4 to 1/2 inch of the ladyfingers showing above the ice cream. Cover and freeze until firm, preferably overnight.

3. Before serving, combine the whipping cream and crème de cacao in a deep, chilled bowl. Whip into stiff peaks. Frost only the top of the cake with whipped cream mixture and sprinkle with the reserved crushed candy bars.

4. Remove sides of the springform pan and serve.

Servings: 16. Serving size: 7 ounces. Per serving: 459 calories, 5.85 g protein, 27.56 g fat, 47.40 g carbohydrates, 1.20 g dietary fiber, 213 mg sodium, 38.40 g sugars, 110 mg cholesterol

October 2015 Recipe Contest Recipe Contest