Mocha Toffee Delight

This hot muggy weather calls for only one kind of dessert--ice cream! The credit for this one goes to the boss' wife, Suzie Martin. Mocha Toffee Delight is an easy dessert that is made in a spring form pan, the kind you unlatch to release the cake. If you can't find the lady fingers in the bakery department, you can take a sponge cake or a pound cake and cut it up to fit in. Enjoy! For 8 people you'll need:

2 pkg               lady fingers
4 TB                coffee liqueur
1/2 gallon          softened ice cream
5 ea.               big Heath bars
2 TB                creme de cacao
1/2 cup             whipping cream

Line the spring form pan and the sides with the lady fingers. You can stand them up like little soldiers all the way around. Take 4 of the Heath bars and crush them, by putting them in a couple of plastic bags and whacking them with a meat cleaver. Suzie prefers Fudge Ripple ice cream to make this, but you can choose your own favorite kind. Mix these crushed bars with the softened ice cream and the coffee liqueur. Spoon into the spring form pan. Cover and freeze until firm (several hours is best).

Before serving, crush the remaining Heath bar and set aside. Then combine the creme de cacao and the whipping cream. Whip into soft peaks. Spread over the top of the dessert and garnish with the remaining Heath bar.

We can thank Marco Polo for introducing ice cream to the Western world and Italy for popularizing it, but Americans really lead the world in consumption, downing an average of 18 and a half pounds per person each year! Your best, richest ice cream uses whole milk products that are 16-20% milk fats! If you want to cut down on the calories, go for the lighter stuff. And as always, a creative cook is a good cook.