Chocolate-coffee-rum-toffee dazzler
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Chocolate ice cream | ||
| English toffe (or Heath bars); chopped* | ||
| Ladyfinger cookies; cut in half | ||
| Dark Jamaican rum | ||
| Coffee ice cream | ||
Directions
*Place toffee in a plastic bag, then pound away.
Use tall glasses, if possible, for maximum delight. Place a smallish scoop of chocolate ice cream in the bottom of each glass. Sprinkle with a generous teaspoon of the chopped toffee. Place half a ladyfinger on top and sprinkle it with 1 or 2 teaspoons rum. Add a scoop of coffee ice cream and top it off with more of the toffee.
Recipe by: The Easy, Easier, Easiest Cookbook, by Ruth Mellinkoff Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Mar 23, 1998
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