2 pts. coffee ice cream or frozen low fat coffee yogurt, slightly softened
15 chocolate wafer cookies, crushed (see note)
2 pts. chocolate ice cream or frozen low fat chocolate yogurt, slightly softened
3/4 c. heavy (whipping) cream, whipped stiff with 3/4 tbsp. granulated sugar, or 1 1/2 c. whipped topping
For decoration: ground cinnamon and chocolate coffee bean candies

1. Spread coffee ice cream evenly over bottom of an 8" springform pan. Sprinkle with wafer crumbs. Spoon chocolate ice cream on top. Press into even layer with back of spoon.

2. Cover and freeze at least 5 hours or overnight.

3. To serve, run thin long knife around pan. Remove sides of pan.

4. Spoon a border of whipped cream around top of torte, sprinkle with cinnamon and decorate with the candies.

Makes 12 servings. NOTE: To crush cookies, crumble with fingers or place in plastic bag and crush with rolling pin or bottom of a saucepan. Do not crush fine.