10 oz. almond macaroon cookies, crushed (2 c. crumbs)
1 pt. chocolate ice cream, softened
Bittersweet Fudge Sauce (recipe follows)
1 pt. coffee ice cream, softened
8 oz. Almond Roca candy or buttercrunch candy, coarsely chopped

Sprinkle half the cookie crumbs evenly over bottom of 8 x 3 inch spring-form pan. Spread chocolate ice cream in even layer over crumbs. Freeze until firm. Drizzle evenly with half the Fudge Sauce. Sprinkle with remaining cookie crumbs. Top with an even layer of coffee ice cream. Freeze until firm.

Drizzle 3/4 of remaining sauce over top. Sprinkle with candy. Drizzle with remaining sauce. Cover with foil; freeze until ready to serve. Remove from freezer 15 minutes before serving. Remove sides of pan and transfer to serving plate. Pipe whipped cream rosettes around bottom, if you wish.

Bittersweet Fudge Sauce: Combine 6 tablespoons unsalted butter, 2/3 cup granulated sugar, 2/3 cup firmly packed dark brown sugar, 1 cup unsweetened cocoa powder, 2/3 cup heavy cream, and 1/8 teaspoon salt in medium-size saucepan. Cook over medium heat, stirring constantly, until butter melts. Reduce heat to low; cook, stirring constantly, until sugar melts and sauce is smooth. Serve warm. Store tightly covered in refrigerator up to 1 month. Reheat over hot water.