28 Mothers crisp macaroons
1 qt. chocolate ice cream, softened
4 tbsp. chocolate sauce
1 qt. coffee ice cream, softened
14 pieces English toffee candy (almond roca)

Oil an 8 inch spring form pan. Crush 14 macaroons and spread on bottom and press. Spread softened chocolate ice cream on top.

Drizzle 2 tablespoons chocolate syrup spiked with Kahlua (if desired) over top. Crush rest of macaroons spread on top. Cover with coffee ice cream. Drizzle rest of chocolate sauce. Chop candy up and sprinkle on top. Place in freezer. Can be made a week ahead of time (or more). Makes 10 to 12 servings