CARAMEL TOFFEE BOMBE
Cheryl Miller, Ft. Collins, Colorado, needs only five ingredients to
put together this impressive dessert. Gingersnap cookies form the
full-flavored "shell" over vanilla ice cream dressed up with
crushed toffee candy bars.
Total Time: Prep: 15 min. + freezing
Makes: 4-6 servings
3/4 cup crushed gingersnaps (about 14 cookies)
3 tablespoons butter, melted
1 pint vanilla ice cream, softened
2 Heath candy bars (1.4 ounces each), chopped
1/3 cup caramel ice cream topping, warmed
Line a 3-cup bowl with plastic wrap. Combine cookie crumbs and
butter; press onto the bottom and up the sides of prepared bowl. In
a large bowl, beat ice cream and chopped candy bars until blended;
spoon into crust. Cover and freeze until firm.
Trim edge of crust even with ice cream if necessary. Invert onto a
serving platter; remove plastic wrap. Let stand 10 minutes before
cutting. Drizzle with caramel topping.
Yield: 4-6 servings
Originally published as Caramel Toffee Bombe in Quick Cooking
July/August 2004, p
~ A woman's heart should be so hidden in God that a man must seek him first
in order to find her.
-Sugar
