Preparation time: 20-30 minutes. Freezing time: 8 hours or overnight.

For an exciting finale to any meal, make this easy-to-prepare, hard-to-resist, layered ice cream cake that contains everyone's favorite flavors. It scores high in every way; it is spectacular in appearance, delicious to the taste, and best of all, it can be prepared ahead.

For one 8 inch ice cream cake you will need: 3 c. chocolate ice cream, slightly softened 5 Heath bars or 5 oz. English toffee, coarsely chopped 4 tbsp. chocolate syrup 3 tbsp. coffee liqueur 3 c. vanilla ice cream, slightly softened

1. Layer the bottom of an 8 inch springform pan with 1 1/4 cups of the macaroon crumbs.

2. Spread the chocolate ice cream evenly over the crumbs.

3. Sprinkle 4 of the crushed Heath bars over the ice cream.

4. Dribble with 3 tablespoons of the chocolate syrup and 2 tablespoons of the coffee liqueur.

5. Cover with the remaining 1 cup macaroons.

6. Layer the vanilla ice cream over the macaroons.

7. Top with the remaining crushed Heath bar, the 1 tablespoon chocolate syrup and the 1 tablespoon coffee liqueur.

8. Cover and freeze at least 8 hours or overnight.

9. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving platter. Slice and serve.

Tips: Other cookies, such as chocolate wafers or vanilla cookies, can be substituted for the macaroons.

Good served with: Crisp butter cookies and piping hot coffee.