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Frozen Mocha Toffee




  1. Line the bottom and 2-inches up sides of 3-inch springform pan with split ladyfingers, cutting to fit.
  2. Dissolve the coffee crystals in the 1 tablespoon boiling water. Cool.
  3. Stir together coffee, ice cream and crushed candy. Spoon into springform pan.
  4. Cover and freeze until firm.
  5. Before serving, combine whipping cream and creme de cacao, whip to soft peaks.
  6. Spread over top of frozen ice cream layer.
  7. Garnish with pieces of additional toffee bars, if desired.

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