Gifford’s Kahlua Heath Bar Ice Cream Cake by Kathy Jones 

2 quarts of Gifford’s Coffee Ice Cream
1 quart of Gifford’s Chocolate Ice Cream
6 Heath Bars, crushed (about 1 cup)
1/3 cup Kahlua (substitute coffee syrup for non-alcoholic version)
2 packages Lady Fingers
1 jar of hot fudge
Walnuts (optional)

1.Soften ice cream in refrigerator just enough to mix with other ingredients.
2.Mix together ice cream, Heath Bar and Kahlua.
3.Line the edge of a springform pan vertically with the Lady Fingers.
4.Add the ice cream mixture to the pan and return to freezer until firm.
5.Pour hot fudge sauce over cake and sprinkle with walnuts and freeze again until sauce is firm.
6.Remove from freezer for about 15 minutes before serving to slice easier. Use a hot knife and re-dip in hot water between slices.

* Makes 1 Cake *