This is straight out of a Bennigan's cookbook... some of the numbers for the layering don't seem to add up to me so you may have to make adjustments. I would try to help but I haven't had this dessert so I don't know exactly how many layers it is supposed to have. Also, it calls for 2 1/2 cups crust mix in the ingredient list, but 5 in the recipe... I would start with 2 1/2 and go from there. The crust mixture notes that it will make one crust so I assume it will be enough.
9 cups rocky road ice cream, softened
9 cups Dutch chocolate ice cream softened
3 (1 3/4 ounce) fudge packs
3 packages Twix Candy Bars (3 cups prepared)
2 1/2 cups Crust Mixture
Chocolate cone dip, as needed
6 ounces fudge covered graham crackers
4 ounces Famous Chocolate Wafers
3 ounces margarine, melted
Remove the ice cream from freezer and allow to soften for 15 minutes.
Open fudge packs; set aside. Dice the Twix candy bars into pieces; set aside.
In a large mixing bowl, assemble in the following order:
1 cup rocky road ice cream 1 cup Dutch chocolate ice cream 1 (1 3/4 ounce) fudge pack 1/2 cup diced candy bars
Repeat in this order until finished with ingredients.
When all ingredients are in the bowl, cover with plastic wrap. Using your hands,
press down firmly and evenly to push out all the air pockets.
Place bowl into the freezer for 30 minutes and allow to harden before applying
the crust mixture. When the ice cream is firm, remove from plastic wrap and evenly
spread five cups of crust mixture over the surface. Gently but firmly, press the
crust mixture down to form an even layer. Cover with plastic wrap and place back
into the freezer for 12 hours, minimum.
Remove the mixing bowl from the freezer and allow to sit at room temperature
for 2-3 minutes. Invert a sheet pan over the bowl and flip over. You should feel
the ice cream loosen and drop into the pan. If the ice cream doesn't move, let
the bowl sit inverted until it does.
Remove the bowl and cover the ice cream with plastic wrap and return to the freezer
for 30 minutes.
Remove the ice cream pie from the freezer and place on a cutting board. Turn
the hot water on, put the blade of a chef's knife under to heat. Wipe the knife
off and cut the pie into quarters, then cut each quarter into thirds. (Heat the
knife with each cut to make smooth even cuts.)
Place the slices, crust side down, on a sheet pan and place covered slices back
into the freeze to resolidify.
Open a can of cone dip and place the can into a saucepan of water; place over
medium heat. Heat until it has liquefied.
Remove cone dip from the heat and place into a shallow pan.
Remove frozen slices from the freezer. Grasping from the bottom of each slice,
dip one slice at a time into the hot cone dip. Dip the slices into the crust, coating
as much of the ice cream as possible. Place the dipped pieces back onto the sheet
pan, crust side down.
When all are coated, cover with plastic wrap and freeze until needed.
Serve slices with a side pitcher of heated cone dip.
Crust Mixture: In a food processor, grate the graham crackers and the chocolate
Bake cake according to package directions for a 9 x 13-inch cake. Prick top of
baked cake with fork then pour Kahlua over the cake. Let this soak in - it can be
left this way overnight.
Make the chocolate mousse according to package directions.
To assemble cake: Crumble up half of the cake and place it on the bottom of a
large glass bowl. Layer half of the mousse, then half of the Cool Whip and half
of the Skor candy bars, broken into small pieces. Repeat.
Posted by CookinMom at Recipe Goldmine - May 3, 2001
Source: Contributed by Rudy2 - Source: Bennigan's Cookbook and Sherri