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Ladyfinger Ice Cream Cake

No one will believe you didn’t fuss when you bring out this show-stopping cake. On a hot summer day, it will melt all resistance to dessert—one cool, creamy slice at a time. —Barbara McCalley, Allison Park, Pennsylvania
  • Total Time
    Prep: 25 min. + freezing
  • Makes
    16 servings

Ingredients

  • 2 packages (3 ounces each) ladyfingers, split
  • 3 cups vanilla ice cream, softened
  • 1 jar (16 ounces) hot fudge ice cream topping
  • 1 package (8 ounces) toffee bits
  • 3 cups chocolate ice cream, softened
  • 3 cups coffee ice cream, softened

Directions

  • Arrange ladyfingers around the edge and on the bottom of a 9-in. springform pan coated with cooking spray.
  • Spoon vanilla ice cream into prepared pan. Top with a third of the ice cream topping and toffee bits. Freeze for 20 minutes. Repeat layers, using chocolate and coffee ice creams (pan will be full). Freeze overnight or until firm.
Nutrition Facts
1 slice: 365 calories, 16g fat (8g saturated fat), 57mg cholesterol, 184mg sodium, 50g carbohydrate (35g sugars, 1g fiber), 6g protein.

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