Our Test Kitchens staff raved over this layered ice cream dessert, and your guests will too.
Oxmoor House JANUARY 2008
Line an 8 x 4-inch loaf pan with plastic wrap, letting plastic wrap extend over sides of pan. Sprinkle toasted almonds evenly in pan. Carefully spoon chocolate ice cream over almonds, and spread evenly. Top chocolate ice cream with 1/2 cup crushed cookies. Spoon frozen yogurt over cookies, and spread. Top frozen yogurt evenly with remaining 1/2 cup cookies. Spoon coffee ice cream over cookies, and spread.
Cover with plastic wrap, and freeze 8 hours or until firm.
Invert pan onto a serving plate, and remove plastic wrap. Cut into vertical slices; serve with fudge topping.
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