MACAROON ICE CREAM TORTE

24 macaroon cookies, crumbled
1 quart coffee ice cream, softened
1 quart chocolate ice cream, softened
1 cup chocolate-covered English toffee bits or 4 Heath candy bars (1.4 ounces each), coarsely chopped
Hot fudge topping, warmed

For crust, sprinkle a third of crumbled Cookies into an ungreased 9-in. springform pan. Top with 2 cUps coffee ice cream, a third of cookies, 2. cups chocolate ice cream and 1/2 cup toffee bits. Repeat layers. Cover and freeze until firm. May be frozen for up to 2 months.

Remove from the freezer 10 minutes before serving.

Remove sides of pan. Cut into Wedges; drizzle with hot fudge topping.
Yield: 12-16 servings.